Mai Tais can make me sad. Not because I dislike this classic Tiki libation. Indeed, Mai Tai is my favorite cocktail to make and drink. However, of all the cocktails in the known universe, the Mai Tai is often destroyed by restaurants and bars throughout the world. The problem is so farcical that the only thing most of these “Mai Tais” have in common with Trader Vic Bergeron’s 1944 original is that both drinks have rum…maybe. But turn that frown upside down and let me introduce you to Tiki Nirvana in the form of a perfectly made 1944 Trader Vic’s Mai Tai. If this doesn’t brighten your mood, I’m not sure
we live on the same plane of existence.
Mai Tai
Equipment
- Boston Shaker
- Mai Tai or double rocks glass
Ingredients
- 1.5 ounces Denizen Merchant Reserve 8 Year Rum
- 0.5 ounce Aged Pot Still Rum (I currently use Appleton Estate’s Hearts Edition from Jamaica)
- 0.5 ounce Dry Curacao
- 1 ounce Fresh Squeezed Lime Juice
- 0.5 ounce Orgeat In lieu of the traditional orgeat, I use Jaime Boudreau’s method described in his excellent Canon Cocktail Book;
It’s nearly just as good as the original and takes far less time. Here is link where the recipe can be found:
https://www.blossomtostem.net/quick-and-easy-orgeat/
- 0.25 ounce Mai Tai Syrup 1 cup water, 2 cups demerara sugar, 1/2 teaspoon vanilla extract, 1/4 teaspoon sea salt; combine in a saucepan and
over low heat stir until dissolved. Allow it to cool and store in the fridge.
- 5 drops Saline Solution 1/8 teaspoon of sea salt and 1 teaspoon water. Stir till completely dissolved.
- 1 sprig Mint For garnish
Instructions
- Add all ingredients into a Boston shaker filled with 12 oz of crushed ice (if you don’t have a nugget ice maker, then go buy some from Sonic Drive-In; they sell it by the bag. It is essential to use crushed ice for a proper Mai Tai).
- Shake vigorously for 10 seconds and open pour into a Mai Tai or double rocks glass.
- Garnish: Mint sprig and half of a spent lime shell (the shell acts as an “island”, while the mint acts as a “palm tree”)
Flavor Profile:
A perfect balance between sweet and sour.
My Take:
Trader Vic used the legendary J. Wray and Nephew 17-year-old Jamaican rum in his Mai Tai. However, this bottle hasn’t been commercially available for a very long time and can go as high as $50,000 at auction. As an alternative Martin Cate of Smuggler’s Cove fame turned me on to Denizen Merchant’s Reserve, a very affordable 8-year-old rum blend that is fabulous in a Mai Tai. I could easily live with this rum as the sole rum component, but adding a 1/2 ounce of aged Appleton Estate pot-still rum elevates the drink to a new level. I would bet my blend is within shouting distance of that Wray and Nephew bottling; ok, maybe not, but I like to think so! I didn’t mess with the Dry Curacao measure, and I always use Pierre Ferrand. Make sure that you use freshly-squeezed lime juice; you need that spent lime shell for the garnish. Try to make your own orgeat and syrup and not the store-bought stuff; even the best bottles are not as good as doing it yourself. Finally, the secret ingredient: five drops of saline. It might seem like a small addition, but the results were dramatic. All the flavors, especially citrus, became far more pronounced and clearer.
Music Pairing
Talking Heads “This Must Be The Place (Naïve Melody)” Single (Sire) 1983
To be honest, I never listened much to this band until recently. Not sure if it’s my musical taste changing or I’m just developing a broader taste in music, but this post-disco, funky jam makes me happy; just like a 1944 Mai Tai.
Cheers!
