Mai Tai

Mai Tai
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In 1934, Victor Jules Bergeron, or Trader Vic as he became known, opened his first restaurant in Oakland, San Francisco. He served Polynesian food with a mix of Chinese, French and American dishes cooked in wood-fired ovens. But he is best known for the rum based cocktails he created. One evening in 1944 he tested a new drink on two friends from Tahiti, Ham and Carrie Guild. After the first sip, Carrie exclaimed, "Mai Tai-Roa Aé", which in Tahitian means ‘Out of this world - the best!’. So Bergeron named his drink the Mai Tai.
Mai Tai
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
In 1934, Victor Jules Bergeron, or Trader Vic as he became known, opened his first restaurant in Oakland, San Francisco. He served Polynesian food with a mix of Chinese, French and American dishes cooked in wood-fired ovens. But he is best known for the rum based cocktails he created. One evening in 1944 he tested a new drink on two friends from Tahiti, Ham and Carrie Guild. After the first sip, Carrie exclaimed, "Mai Tai-Roa Aé", which in Tahitian means ‘Out of this world - the best!’. So Bergeron named his drink the Mai Tai.
Ingredients
  • 30 ml Dark rum Jamaican
  • 30 ml Light Rum Martinique
  • 15 ml Cointreau
  • 10 ml Orgeat syrup
  • 20 ml Lime Juice
  • 5 ml Rock Candy syrup
Units:
Instructions
Preparation
  1. Shake all ingredients with ice and strain into glass filled with crushed ice.
Garnish
  1. Lime wedge
  2. Mint sprig
  3. Pineapple cube
  4. Maraschino cherry