Bartending/Cocktails/Mai Tai
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| Mai Tai | |
| Flavour | Tropical |
|---|---|
| Units | 2.4 |
| Standard drinks | 1.9 |
|
The Mai Tai is perhaps the canonical Tiki cocktail and there are innumerable recipes for it. Here are a number of them:
The first three of the following recipes are provided by Trader Vic's to The Search for the Ultimate Mai Tai website.
[edit] Recipe #1
[edit] The Original Trader Vic Formula - 1944
- 2 oz of 17-year old J. Wray & Nephew Rum over shaved ice
- Add juice from one fresh lime
- 1/2 oz Holland DeKuyper Orange Curacao
- 1/4 oz Trader Vic's Rock Candy Syrup
- 1/2 oz French Garnier Orgeat Syrup
- Shake vigorously.
- Add a sprig of fresh mint
[edit] Recipe #2
[edit] "Old Way" Trader Vic Mai Tai Formula - 1972
- 1 oz Dark Jamaican rum (15 or 8 year old)
- 1 oz Martinique rum (St. James)
- 1/2 ounce Orange Curacao
- 1/4 ounce Orgeat syrup
- 1/4 ounce rock candy (simple) syrup
- Juice from one fresh lime (about 3/4 ounce)
- Mix and serve as in the Original Formula
[edit] Recipe #3
[edit] Today's Trader Vic Mai Tai
This recipe is very close to what Trader Vic's restaurants apparently serve today:
Ingredients:
- 1 oz gold rum
- 1 oz dark rum
- 1 oz triple sec
- 1/2 oz lime juice
- 1/2 oz Orgeat syrup
- Garnish: maraschino cherry, pineapple, mint sprig
Shake all the ingredients in a shaker with ice and strain into an old fashioned glass over crushed ice. Garnish with fruits and mint, and serve with a straw.
[edit] Recipe #4
[edit] Don the Beachcomber Mai Tai
This version is much closer to what Don the Beachcomber served in his restaurants. It can be garnished with various fruits, as in the above recipe. Falernum, which is now difficult to obtain in the United States except from a single supplier in Seattle, is a flavored Caribbean syrup with a very different taste from the Orgeat syrup used in the Maitai #1.
Ingredients
- 2 oz (or 1/4 cup) water
- 3/4 oz or 1-1/2 tablespoons fresh lime juice
- 1 oz or 2 tablespoons fresh grapefruit juice
- 1 oz or 2 tablespoons sugar syrup
- 1 oz or 2 tablespoons dark rum
- 1-1/2 oz or 3 tablespoons golden rum
- 1/2 oz or 1 tablespoon Cointreau or triple Sec
- 1/4 oz or 1/2 tablespoon Falernum syrup
- 2 dashes or scant 1/2 teaspoon Angostura bitters
- 1 dash or scant 1/4 teaspoon Pernod or other anisette-flavored pastis
Shake all the ingredients in a shaker with ice and strain into a tall highball glass filled with crushed ice. Garnish with fruits and serve with a straw.
[edit] Recipe #5
[edit] Pineapple Variation Mai Tai
- 4 oz orange juice
- 4 oz pineapple juice
- 1 oz Rose's lime juice
- 6 oz dark rum
- 6 oz light rum
- 3 oz triple sec
- 1/2 oz grenadine
[edit] Recipe #6
Fill a collins glass with ice. Add:
- ¾ oz. Light Rum
- ¾ oz. Dark Rum
- ½ oz. Amaretto
- ½ oz. Triple Sec
Fill with:
- ½ Orange Juice
- ½ Pineapple Juice
- Float ½ oz. of Grenadine on top
[edit] Recipe #7
[edit] O'Sheas Famous Mai Tai
Ingredients
- 3 Ounces Raspberry or Regular Vodka
- 3 Oz. Of Cranberry Juice
- 3 Oz. of Orange Juice
- 3 Oz. of Pineapple Juice
- 3 Oz. of All Natural 7-Up
Glass
- SOLO Cups are best for no breakage!
Instructions
- Pour vodka over shaved ice
- Add juices, stir with vodka in cocktail shaker
- Strain or leave with ice.
Voila!
[edit] Recipe #8
Aussie Beachcomber:
Ingredients: 2 Shots - Good Quality Spiced Rum 1 Shot - Cointreau 1 Shot - Orgeat Syrup Splash - Agave Syrup 1/2 Lime - Juice 2-3 Sprigs Mint
(Optional) Mulled Pineapple
Glass: Low Ball Glass
Method: Precool the glass with ice. Add all the ingredients into a cocktail shaker including the mint (mint must bruise with ice). Shake vigorously and pour into the glass over ice.
