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How to make ...

Mai Tai

By Adam Hinton

Ingredients

20ml Dark Rum

20ml White Rum

10ml Overproof Rum

10ml Triple Sec

25ml Lime Juice

15ml Orgeat

2-3 Dashes Angostura Bitters

Orange Slice and Cocktail Cherry for Garnish

Times:

Prep: 2 Minutes

Make: 30 Seconds

Total: 2 Minutes and 30 Seconds

Calories:

279 calories

Allergens:

Contains nuts

Servings:

Serves 1

Our Mai Tai combines three different rums, freshly squeezed lime juice, triple sec and the all-important orgeat to make a rich and nutty balanced tiki drink.

Ingredients

20ml Dark Rum

20ml White Rum

10ml Overproof Rum

10ml Triple Sec

25ml Lime Juice

15ml Orgeat

2-3 Dashes Angostura Bitters

Orange Slice and Cocktail Cherry for Garnish

Method

Take your Boston glass or small tin and, using your jigger to measure, add the rum, triple sec and orgeat to the shaker.

Using your Mexican elbow and your jigger to measure, squeeze 25ml of lime juice and add to the shaker.

Add 2-3 dashes of Angostura bitters to the shaker.

Fill the shaker with cubed ice and seal with Boston tin or lid, before shaking vigorously for 10-15 seconds.

Use your Hawthorne strainer to strain the cocktail into your glass before filling the glass with crushed ice and piling some on top.

Garnish with orange slice and cocktail cherry.

Serve and enjoy!

Equipment

Shaker
Jigger/Measure
Mexican Elbow
Hawthorne Strainer
Crushed Ice
Cubed Ice

History

The Mai Tai’s name comes from maita’i, the Tahitian word for “good” or “excellence.” Like with all good classics the origins of the cocktail are still disputed.

Trader Vic is probably the bartender most widely attributed with the invesntion of the Mai Tai, but his long-time rival, Donn Beach claims he took inspiration from a punch he made. The punch contained a whole lot of other ingredients, so we can assume this wasn’t strictly the case and was more a reflection of their fiery rivalry at the time. Trader Vic is said to have claimed: “Anybody who says I didn’t create this drink is a dirty stinker.”

The Mai Tai is said to have been so popular in America it depleted the stocks of J. Wray Nephews 17 year old rum, the original rum used.