Mai Tai
The Mai Tai – like countless other “tiki” drinks – was the brainchild of restauranteur Victor Bergeron, better known as “Trader Vic.” His original recipe called for a seventeen-year-old golden Jamaican rum, but you can really use just about any kind of rum in this. When we make it, we use equal parts of dark rum and a light or spiced rum.
Ingredients
- 2 parts Light rum or Dark rum or Spiced rum or Aged rum
- ½ part Orange curaçao or Triple sec
- ¾ part Orgeat
- 1 part Lime juice
- 1 part Mint
Instructions
Shake with ice and strain into an ice-filled glass. Garnish with a bouquet of mint; slap it first to release the oils, and then place it right at the edge of the glass where the drinker can get a good whiff while they sip.
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