We’re taking a break from Beer of the Week today so I can share a recipe for a simple, delicious mai tai, made in the style of the original 1944 cocktail from Trader Vic.
I made this drink after a high school friend, who was a well-known tiki bartender in New Orleans, passed away unexpectedly. Luckily, I dropped in on him during a recent visit to the Big Easy, and we spent some time catching up while he mixed us several delicious cocktails, including a mai tai.
I made sure to use high-quality rum here, one dark Jamaican style (I used Doctor Bird) and one agricole (I used Rhum J.M.). I found both, and orgeat (almond syrup), at France 44, which was a long way to travel for some cocktail ingredients, but I had some thinking to do about a lovely friend who left us too soon on the way.
- 1 ounce fresh lime juice
- 1 ounce rhum agricole
- 1 ounce dark Jamaican style rum
- 1/2 ounce orange curaçao (Pierre Ferrand preferred)
- 1/4 ounce rich simple syrup (2:1 sugar to water ratio), preferably made with demerara sugar
- 1/2 ounce orgeat
Combine all ingredients in a cocktail shaker filled with ice, shake for around 10 seconds and pour, unstrained, into a tumbler. You can garnish with a spent lime half, fresh mint or a fresh flower.