August 30, 2011 — Happy National Mai Tai Day!
Today is August 30. Everyday is a different “National Day” for many different things. Well, in our industry, today is National Mai Tai Day! There are many different ways to cook up a Mai Tai, but before we get into that, lets look at the history of this drink.
Supposedly this drink was created at Trader Vic’s restaurant in 1944, but their chief rival Don the Beachcomber claimed to have created it in 1933. So the way the Trader Vic story goes is that some friends were visiting from Tahiti. One of those friends, Carrie Guild, tasted it and shouted “Maita’i roa ae!” which means “very good” in Tahitian. As time went on the Mai Tai became a very popular drink, especially since Tiki was becoming bigger and bigger in the 50s and 60s. So know that you know the condensed version of where it came from let’s see whats in it…
Mai Tai (The Original 1944 recipe)
- 2 ounces Rum over shaved ice.
- Add juice from one fresh lime.
- 1/2 ounce Holland DeKuyper Orange Curacao.
- 1/4 ounce Trader Vic’s Rock Candy Syrup.
- 1/2 ounce French Garier Orgeat Syrup
Add a sprig of fresh mint
If you notice the original recipe contained no juice (pineapple or orange) other than lime juice. And the original was a built drink. Now over time the recipe matured and here is the one that is more associated with current times.
Mai Tai (Current version)
- 1 oz light rum
- 1 oz gold rum
- 1/2 oz triple sec
- 1/2 oz orange curacao (sub almond syrup)
- splash grenadine
- juice of 1/2 lime or splash of roses lime juice
- 1 oz orange juice
- 1 oz pineapple juice
- splash of dark rum
Mix all ingredients (except for dark rum) in a martini shaker with 1 cup ice. Pour into a tall glass over fresh ice, garnish pineapple wedge. Add splash of dark rum.
So now that you’ve had the original, the remix, and the history of the Mai Tai… LETS GET TO MIXING!!!!!! Enjoy your Mai Tai the way you like it best, and feel free to email all your recipes to DrinksOnMeinc@gmail.com or add them to my facebook page at Facebook.com/DOMBartendingService
Until next week