Bartending/Cocktails/Mai Tai

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Mai Tai

Flavour Tropical
Units 2.4
Standard drinks 1.9

Contents

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.

Recipe #1 [edit]

The Original Trader Vic Formula - 1944 [edit]

  • 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 Curaçao
  • 1/4 oz Trader Vic's Rock Candy Syrup
  • 1/2 oz French Garnier Orgeat Syrup
  • Shake vigorously.
  • Add a sprig of fresh mint

Recipe #2 [edit]

"Old Way" Trader Vic Mai Tai Formula - 1972 [edit]

  • 1 oz Dark Jamaican rum (15 or 8 year old)
  • 1 oz Martinique Amber rum (St. James)
  • 1/2 ounce Orange Curaçao
  • 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

Recipe #3 [edit]

Today's Trader Vic Mai Tai [edit]

This recipe is what Trader Vic's restaurants serve today:

Ingredients:

  • 1/4 Lime squeeze (drop in glass as garnish)
  • 1/2 oz lemon juice
  • 3/4 oz Trader Vic's Mai Tai mix
  • 2 oz Royal Amber Rum
  • 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.

Recipe #4 [edit]

Don the Beachcomber Mai Tai [edit]

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 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.

Recipe #5 [edit]

Pineapple Variation Mai Tai [edit]

  • 2 oz orange juice
  • 2 oz pineapple juice
  • 1 oz Rose's lime juice
  • 1 oz dark rum
  • 1 oz light rum
  • 1/2 oz triple sec
  • 1/2 oz grenadine

Recipe #6 [edit]

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

Recipe #7 [edit]

O'Sheas Famous Mai Tai [edit]

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


Instructions

  1. Pour vodka over shaved ice
  2. Add juices, stir with vodka in cocktail shaker
  3. Strain or leave with ice.

Voila!

Recipe #8 [edit]

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
Mulled Pineapple (Optional)

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.

Recipe #9 [edit]

Samurai Steve's Iowa Mai Tai

  • 1 oz white rum (Paramount or better)
  • 1 oz spiced rum (Captain Morgan or better)
  • 1 oz orange rum (Bacardi O or better)
  • 1 oz Malibu rum
  • 1 oz Sour mix
  • 1/2 oz Grenadine
  • 4 oz Pineapple Juice
  • 2 oz Orange Juice
  • 1 Glass with Ice
  • 1 Swirly straw or tiny umbrella

Directions: 1. Mix rums into glass with ice 2. Add Pineapple and Orange juices 3. Top with Sour Mix and Grenadine 4. add swirly straw or tiny umbrella

Recipe #10 [edit]

Mirage Hotel, Las Vegas Recipe
Very close to the original recipe

1 1/4 oz Appleton Jamaican rum
1 1/4 oz Mount Gay Eclipse rum
1/2 oz orange curacao
juice of 1 1/2 fresh lime
1/2 oz orgeat syrup (almond syrup)
1/2 oz rock candy syrup (2 parts sugar, 1 part water, boil until syrup)
Splash of Grenadine to achieve appropriate color.

In an ice filled mixing glass add above ingredients minus the appleton: shake until well-blended, strain into an ice filled 16oz glass or cup and float the appleton on top. Garnish with spent lime shell, mint spring and pineapple spear.

Recipe #11 [edit]

Fuji & Jade Garden (State College, PA - 2010) Recipe
A slight tweak on the original recipe. The parenthetical ingredients hint at how this version of the Mai Tai evolved.

3/4 oz Cruzan Estate Light rum
3/4 oz Cruan Guava rum
1/2 oz Trader Vic's Macadamia liqueur (or 3/4 oz Amaretto)
1/2 oz DeKuyper triple sec (or Cointreau)
1/2 oz Nellie & Joe's lime juice (or fresh)
1/2 oz Velvet Falernum
3/4 oz Zaya 12-yr Trinidad rum [floater]

Glass: 12-oz Rocks Glass (aka Double Old-fashioned glass)

Method: In an ice-filled mixing glass add the first six of the above ingredients. Shake until well-blended, then pour into a 12oz rocks glass. Top with Zaya 12-yr rum as a floater. Garnish with fresh mint, orange slice and/or a pineapple spear.

References [edit]