The Birth of a Classic: Unwrapping the Mystique of the Mai Tai
A Sweet and Sour Legacy
The Mai Tai, a cocktail that masterfully balances the richness of aged rum with the vibrancy of fruit flavors, has become an iconic staple in the world of mixology. Its origins, however, are shrouded in a tantalizing tale of adventure and innovation.
Trader Vic’s Tiki Legacy
In 1944, the legendary “Trader Vic” Bergeron conjured up the first Mai Tai at his Hinky Dink bar in Emeryville, California. Bergeron’s bartenders’ guide of 1947 boldly declares, “Anybody who says I didn’t create this drink is a dirty stinker.” Having returned from a journey to the South Seas, Bergeron infused his creation with the exotic essence of the tropics, complete with tiki lounge accoutrements.
A Drink Fit for Royalty
The Mai Tai was originally crafted for two friends, Eastham and Carrie Guild, who had traveled from Tahiti and requested a special concoction. After taking a sip, Carrie exclaimed, “Mai tai-ro aé,” which translates to “Out of this world—the best.” This ersatz South Seas libation may have been far removed from its Polynesian roots, but it captured the hearts of many, eventually becoming one of the world’s most beloved cocktails.
The Original Recipe
Trader Vic’s original recipe called for 17-year-old rum, but modern mixologists can experiment with blends of dark and light rum or even light rum alone. The Mai Tai is too laid-back to argue about the finer details.
Get Creative with Grenadine
Take your Mai Tai to the next level by crafting your own grenadine syrup. For more inspiration, try our Long Island Iced Tea recipe, which features triple sec.
Yield and Ingredients
Yield: 1 drink
Ingredients:
- 2 ounces aged rum
- 1 ounce Cointreau or Triple Sec
- 1/2 ounce grenadine
- 1 teaspoon orgeat
- 1 ounce fresh lime juice
- Tropical fruit, such as pineapple, kiwi, or citrus
Shake It Up
Shake the rum, Cointreau, grenadine, orgeat, and lime juice well with ice; then strain into a chilled Hurricane glass filled with ice. Garnish with fresh fruit and a miniature umbrella.
Variation: The Suffering Bastard
Substitute light and dark rum for the aged rum, omit the grenadine, and add 2 ounces fresh orange juice to create a unique twist on the classic Mai Tai.
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