Mai Tai
The Mai Tai is a wonderfully boozy and refreshing tropical libation considered to be the quintessential Tiki cocktail. The culture surrounding “tiki drinks” is characterized by the incorporation of bold flavors, long lists of ingredients, and vibrant (often multiple) garnishes. Even though there have been many interpretations of this cocktail, Trader Vic is regarded as creating the definitive Mai Tai recipe (notably lacking in fruit juices). Comprised of dark Jamaican rum, lime juice, dry curaçao, orgeat, and rich demerara syrup, it is relatively simple cocktail to make… at least by Tiki-standards. For those unfamiliar, dry curaçao is a triple sec that is blended with brandy giving it a deeper flavor and darker color and orgeat is an almond simple syrup that uses orange flower water (not to be confused by the almond liqueur amaretto). I recommend shaking your ingredients with crushed ice and pouring directly from the shaker into your rocks glass (ice and all). Top the cocktail with any remaining crushed ice, which is all the more important if you’re using precious clear ice! Last, but certainly not least, your garnishes… the aromatic qualities are imperative to the overall experience, and, in classic Tiki-fashion, the placement of the mint sprig and juiced half of a lime resembles a tropical island. But don’t take my word for it, make one and try it for yourself!
Mai Tai
In a shaker, combine the rich demerara syrup, orgeat syrup, lime juice, dry curaçao, and dark Jamaican rum.
0.25 oz of Rich Demerara Syrup
0.25 oz of Orgeat Syrup
0.75 oz of Lime Juice
0.5 oz of Dry Curaçao
2 oz of Dark Jamaican Rum
Add a small amount of crushed ice to your shaker and shake until it develops a frost. Pour the contents (including the ice) into your double rocks glass and top with additional crushed ice. Garnish with a bouquet of mint and a spent half of a lime.
TIP(S):
Making your own crushed ice — place your ice cubes in either a lewis bag or dish towel and breaking it up with a mallet until reduced to hunks and shards.
