This may be one of the more bastardized cocktails served today, filled with syrups and fruit juices. As Tiki aficionados will tell you, though, a Mai Tai contains neither. And it's one of the best cocktails out there.
At its base, a Mai Tai is a rum sour, a margarita using rum. That's it—spirit, lime, orange liqueur. But! It is made complex and interesting by the combination of light and dark rums, as well as a hint of almond and mint. The better the rums, the better the cocktail, but frankly, there's no reason you couldn't use Meyer's dark and Bacardi white rums and still have a fine cocktail.
As Justin Cristaldi says in his book Tiki Triangle, "What the Martini is to cocktail culture, the Mai Tai is to Tiki culture. It is by all means, the perfect cocktail."
Having made several versions, I will quickly agree. Of all standard rum cocktails it is by far the most complex and interesting.
It was created at Trader Vic's in the late 1940s, the Polynesian themed California bar, then became bastardized with fruit juices and syrups when it jumped to Hawaii. This bastardization (see for instance, the allrecipes version, the first recipe that comes up on my google search) led to inferior drinks and, I'm guessing, a lowering of the cultural clout of the Mai Tai. A great cocktail came to be thought of by many as a gimmick drink.
Not so. I urge one and all to give the Mai Tai a shot. Basic proportions: 1 ounce each dark and light rums, 1 ounce lime juice, ½ ounce curacao or other orange liqueur. A little orgeat syrup for the almond flavor, and perhaps a drop of simple syrup to balance the lime.
When I wrote to Justin to say I didn't have any orgeat, he wrote back to say, "Try this, simple & better. ¼ teaspoon pure almond extract, 3 oz sugar dissolved in 3 oz unsweetened almond milk (add extract last after it cools down). Trust me, it's better than most of the junk out there." I tried both and he's right.
Herewith, Justin's Mai Tai, from Tiki Triangle, and in the video, today's poem Summer Night, by our country's poet laureate, Joy Harjo.
The Mai Tai
Ingredients
- 2 ounces Jamaican pot still rum (if you can't find funky Jamaican rum, combine equal parts light and dark rum instead)
- 1 ounce lime juice
- 1 ounce curacao
- ½ ounce almond syrup (orgeat or homemade as noted below)
- 1 lime shell (from a half lime squeezed)
- 1 mint sprig
Instructions
- Combine the fluids in a shaker. Add ice, shake till cold (10 shakes, or so). Strain into a glass filled with ice. Garnish with lime shell and mint.
Missed you last week. Glad your back with a great one.
Had my first and favorite Mai Tai in the early 80’s at the Hilton Waikiki.
Emeril Lagasse had a great recipe that I can’t find anymore from a Polynesia Emeril live episode.
To improve the drink, beyond good ingredients - Tiki cups & to get festive - orange slice, lime slice, cherry, pineapple & a goofy drink umbrella. shorts, Hawaiian shirt, nice sunset & toes in the sand.
thanks allen--put last week's up on social but not here till sunday, a bit late.
I've been following your blog (and books) for years and have been enjoying the Friday Cocktail Hour posts. As both a tiki fan and general cocktail nerd, I'm always apprehensive when I see a Mai Tai recipe being shared. Far too many bastardized versions out there as you said. I was of course pleasantly relieved to see the recipe was the real deal. Shame on me for doubting you, sir! Cheers to teaching people how to eat and drink well, as always!
thanks Kyle!
Love the poems mixed with cocktails. To cocktails, To Poetry, Cheers to you!
Thanks for feating a tiki drink! They are often not at the top of craft cocktail lists but they should be, this is way way better than any frozen slushy you will get at any fast casual restaurant chain!