The mai tai has many recipes, but the ones that stay true to the original drink are typically based off of (or are) the original recipes used at Trader Vic’s. I must emphasize the word original, since even at Trader Vic’s today the bartenders will use a mai tai mix unless you specifically request the drink to be made the “old way.” Also, there is a great deal of argument on which rum(s) are best to use. I think a good argument can be made for several of them. Of note, the Appleton Estate Extra is one of the more popular rums, and produces an excellent result. Also of note is El Dorado 12 year old Demerara, which is another top shelf rum with the right consistency and flavor.
So, to make a mai tai, you will need the following:
- 2 oz. of rum (see above for two potential brands)
- 1/2 oz. of Curaçao (triple sec, Cointreau, Citronge, etc.)
- 1/2 oz. of orgeat (almond) syrup
- the juice of one whole lime
Pour everything into a shaker with crushed ice, shake, and serve. Garnish with a wedge of lime.
The color is right on this one, but I didn’t get around to crushing the ice which would normally fill the drink from top to near-bottom. Also, the more appropriate glass is a double rocks glass. But the taste is right. Some recipes suggest a little bit of simple syrup as well – if the drink is not sweet enough for you, 1/4 oz. of syrup will do the trick. I think these are plenty sweet enough already.
