On August 30th, the iconic Mai Tai is celebrated across the pond. This rich and colourful drink has contested claims to its origin. Victor J. “Trader Vic” Bergeron is often credited with creating the Mai Tai in 1944 at his bar in Oakland, California. The story goes that Vic whipped up a new concoction for his Tahitian friends using a blend of aged rum, lime juice, orgeat syrup, and orange curaçao. When one of the guests exclaimed, “Mai Tai roa ae!” (Tahitian for “Out of this world, the best!”), Vic knew he had struck gold. Although Donn Beach, also known as Don the Beachcomber, claimed to have created a similar, more complex cocktail in 1933, Trader Vic’s simpler recipe became the one synonymous with the Mai Tai. So, to celebrate this classic, let’s take a look at the recipe, tips for the perfect Mai Tai, and popular variations that offer something different.
The Recipe
- Combine 60 ml aged rum (preferably Jamaican), 15 ml lime juice, 15 ml orgeat syrup, 15 ml orange curaçao, and 7.5 ml simple syrup (optional, depending on sweetness preference) in a cocktail shaker with ice.
2. Shake well until the mixture is chilled. Strain the cocktail over fresh crushed ice in an old-fashioned glass.
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- Strainers
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- Heavy Duty Ice Crusher
- Add a sprig of fresh mint and a lime wheel for garnish and serve.
Top Tips
- The choice of rum is crucial to the Mai Tai’s flavour. Aged Jamaican rum is traditional, providing a rich, robust flavour that balances the sweetness of the orgeat and curaçao. Some variations also include a float of dark rum on top for added complexity.
- Always use fresh lime juice, not bottled, for the best taste. The freshness of the lime juice cuts through the sweetness and brings the drink to life.
- Orgeat syrup is an almond syrup with a hint of orange blossom water, and it’s essential for the Mai Tai’s signature flavour. If you can’t find it at your local store, you can make your own at home.
- Crushed ice is preferred in a Mai Tai as it chills the drink quickly and gives it that classic tiki texture.
Popular Variations
While the classic Mai Tai is a masterpiece on its own, mixologists can put their own spins on this tropical favourite. Add a splash of pineapple juice for a sweeter, fruitier twist on the original. In Hawaii, a Mai Tai often includes a float of dark rum on top, along with a mix of pineapple and orange juices. You can also substitute the rum with a combination of spiced rum and Grand Marnier for a richer, spicier flavour. Some bartenders also experiment with different types of rums, adding passion fruit, grenadine, or even bitters to create unique versions that still respect the original.
