Prep 5 mins
Cook 0 mins
Mai Tai translates from Tahitian to mean "Out of this World." A fitting description for this cocktail. The Mai Tai came to light in 1944 in Oakland's Trader Vic's. There Victor Bergron, one of the founders of the tiki bar, put together this great drink that deserves to feature the best rum you can get your hands on. Over the years the recipe has changed greatly, disguising the rum under layers of fruit. The first recipe is Bergron's original recipe, the second, one of the many newer versions. From About.com
- 1 ounce light rum
- 1⁄2 ounce lime juice
- 1⁄2 ounce orange Curacao
- 1⁄2 ounce orgeat syrup
- 1 ounce dark rum
- maraschino cherry (to garnish)
- Pour all the ingredients except the dark rum into a shaker with ice cubes.
- Shake well.
- Strain into an old-fashioned glass half filled with ice.
- Top with the dark rum.
- Garnish with the cherry.
I took one look in Sister#2's bloodshot eyes and knew this was a good one.
It truly is out of this world.. I added just a bit of hibsicus water though