Mai Tai
Source:
Saveur
MAKES 1 DRINK
"I've had red mai tais, blue mai tais, and yellow mai tais," says cocktail historian Jeff Berry, "but a proper mai tai should have an amber hue because it's the rum that should dominate the drink." Our recipe is faithful to the original version invented by Victor Bergeron, aka "Trader Vic", in 1944.
2 ounces Jamaican rum (such as Appleton Rum Estate VX)
1/2 ounce orgeat syrup
1/2 ounce orange curacao
1/4 ounce simple syrup
Juice from one fresh lime
Sprig of mint (for garnish)
1. Pour rum, orgeat, orange curacao, simple syrup, and lime juice into a cocktail shaker with crushed ice. Shake well.
2. Strain into an old-fashioned glass filled with crushed ice. Garnish with a slice of lime and a sprig of fresh mint on the edge of the glass.
"I've had red mai tais, blue mai tais, and yellow mai tais," says cocktail historian Jeff Berry, "but a proper mai tai should have an amber hue because it's the rum that should dominate the drink." Our recipe is faithful to the original version invented by Victor Bergeron, aka "Trader Vic", in 1944.
2 ounces Jamaican rum (such as Appleton Rum Estate VX)
1/2 ounce orgeat syrup
1/2 ounce orange curacao
1/4 ounce simple syrup
Juice from one fresh lime
Sprig of mint (for garnish)
1. Pour rum, orgeat, orange curacao, simple syrup, and lime juice into a cocktail shaker with crushed ice. Shake well.
2. Strain into an old-fashioned glass filled with crushed ice. Garnish with a slice of lime and a sprig of fresh mint on the edge of the glass.
This article was first published in Saveur in Issue #111
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