CLASSIC · AMBER JAMAICAN RUM

Mai-Tai

Name: Mai-Tai
Cuisine: Cocktail
Ingredients: 30 ml Amber Jamaican Rum; 30 ml Martinique Dark Rhum; 15 ml Orange Curaçao; 15 ml Orgeat Syrup; 30 ml Fresh Squeezed Lime Juice; 7.5 ml Simple Syrup; Crushed Ice; Pineapple Spear; Fresh Mint Leaves; Lime Peel

Trader Vic (Victor Bergeron) created the Mai Tai in 1944, allegedly serving it first to friends from Tahiti who exclaimed 'Mai Tai - Roa Ae!' meaning 'Out of this world - the best!' The split-rum base is essential: the contrast between a funky aged Jamaican rum and a grassy or molasses-rich Martinique rhum is what gives the drink its legendary depth.

Ingredients

Amber Jamaican Rum30 ml

Martinique Dark Rhum30 ml

Orange Curaçao15 ml

Orgeat Syrup15 ml

Fresh Squeezed Lime Juice30 ml

Simple Syrup7.5 ml

Crushed Ice

Pineapple Spear

Fresh Mint Leaves

Lime Peel

Glassware

Double rocks glass or highball glass

Chilled.

Method

1
Add the aged Jamaican rum, dark Martinique rhum, orange curaçao, orgeat syrup, fresh lime juice, and simple syrup into a cocktail shaker.
2
Fill the shaker with ice and shake vigorously for 10–12 seconds until well chilled.
3
Fill a double rocks glass or highball glass with crushed ice.
4
Strain the cocktail over the crushed ice.
5
Garnish with a spear of fresh pineapple, a generous bouquet of fresh mint leaves, and a expressed lime peel. Serve immediately.