Mai Tai!

  • Don the Beachcomber’s second most famous drink, but interestingly, Victor Bergeron’s (Trader Vic’s) recipe is the better one, and the most famous to this day.
  • A proper Mai Tai has a deep amber hue, because it’s the liquor that should dominate the drink, not the sweeteners.
  • Unfortunately, 17-year-old J. Wray & Nephew rum is a thing of the past. But by replacing it with an aged Martinique rum mixed with a premium Jamaican rum, we can approximate Vic’s original goal ofmai-tai-photo “creating a drink that would be the finest drink we could make, using the finest ingredients we could find.”
  • In your shaker pour 1 ounce each fresh lime juice, Rhum Clément VSOP Martinique rum, and Appleton Estate Extra dark Jamaican rum; 1/2 ounce orange Curacao; and 1/4 ounce each orgeat syrup and sugar syrup. Add at least 2 cups of crushed ice, then shake well for around 10 seconds. Pour unstrained into a double old-fashioned glass. Sink your spent lime shell in the drink, and garnish with a mint sprig. (Drink pictured above.)

© 2015 Jeff Berry