Citrus, vanilla, spice, pineapple, mint
One of our favorite party drinks. Serve with glazed pork or chicken skewers.
A signature drink at Trader Vic restaurants, this 1940s invention is sadly often served as a sticky umbrella drink designed to deliver more kick than class. The original formula, however, called for high-shelf liquor, including a 17-year Jamaican rum, along with orgeat and orange curaçao, for subtlety. “Trader Vic” Bergeron shook the drink and strained it over shaved ice—no blender at all—and when he served his first edition to a couple from Tahiti, the wife reputedly exclaimed, “Mai Tai!”—out of this world! And so the grande dame of tiki drinks was born. Made with high-quality ingredients, this cocktail is a stunner.
1 ounce (30 ml) dark rum (Appleton Estate Extra)
1 ounce (30 ml) amber rum (Clement VSOP)
½ ounce (15 ml) orange curaçao (Pierre Ferrand)
1 ounce (30 ml) fresh lime juice
¼ ounce (7 ml) orgeat (page 244)
Mint sprig, for garnish
Lime wheel, for garnish
Shake ingredients with ice and strain into a rocks glass filled with ice. Garnish with lime and mint.