The Mai Tai dates back to the 1940’s, when Victor Bergeron (also known as Trader Vic) came up with the recipe in his Trader Vic restaurant. Decades later, you can find the Mai Tai served at any number of Trader Vic locations around the world (I had my first Mai Tai on a visit to Dubai).
-4 oz. gold rum
-1 oz. Orange Curacao
-Juice of 2 limes (approximately 2 oz)
-4 tsp almond syrup
-2 tsp Grenadine
-Lime wedge & mint sprig (garnish)
1. Before making your Mai Tai, make sure you start with your cocktail glass in the freezer. Also, it’s not a bad idea to chill the rum and Orange Curacao, since the colder your ingredients, the less ice you’ll melt when you mix them.
2. Preparing the tumbler. Before I start making a Mai Tai, I like to chill the tumbler. You can keep the tumbler in the freezer, but I usually take ice & water and shake it until the tumbler is frigid. Pour out the ice & water and dry with a cloth.
3. Fill your tumbler with ice.
4. Pour the rum, Orange Curacao, lime juice, almond syrup, and Grenadine into the tumbler. I measure precisely—loose pouring leads to a sloppy Mai Tai.
5. Put the top on the tumbler & shake. I usually give between 3-5 shakes, as any more shaking will only serve to “bruise the booze” and water down your Mai Tai.
6. Pour your Mai Tai into the cocktail glass and top with the lime wedge and mint sprig.
7. Serve your Mai Tai and enjoy!
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