The Mai Tai is the classic Tiki cocktail, born in San Francisco in 1944 and intended to evoke the spirit and lifestyle of Polynesia, and in particular the drinking culture of the South Pacific which was particularly fashionable at that time.
Effectively a modified Daiquiri with extra rum, extra syrup and a fancy garnish, the drink was created by ‘Trader’ Victor Bergeron and got its name from one of the first recipients, Vic’s friend Carrie, who exclaimed “Mai Tai-Roa Ae!” (out of this world – the best) on her first sip.
Now the basis and a staple of most Tiki bar menus and often sold on fire or in extravagant Tiki mugs, volcanos or hollowed out Easter Island heads, the drink also found fame sharing screen time with Elvis Presley in the 1961 musical Blue Hawaii.
- Shake 25ml white rum, 25ml dark rum, 12.5ml triple sec, 25ml fresh lime juice, a barspoon of orgeat and a barspoon of sugar syrup with cubed ice for twenty seconds.
- Strain into a chilled rocks glass of crushed ice.
- Garnish with a slice of pineapple and a cherry, half a lime shell and some fresh mint.
- Finish with a splash of overproof rum.
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