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Our autumnal twist on a classic julep
How to make ...
TT Mai Tai
This is our take on the Mai Tai, using a blend of dark and white rum, triple sec, orgeat and lime juice, with the addition of pineapple juice and a final kick of overproof rum.
Method
Using your jigger to measure, add the rum blend, triple sec, pineapple juice and orgeat to your Boston glass or shaker
Using your elbow press, squeeze 25ml or the juice of one lime and add to shaker
Fill with cubed ice and seal
Shake vigorously for 10-15 seconds
Serve with dirty ice (ice from shaker) in a hurricane glass or tiki mug
Hollow out one empty lime shell to create a bowl and balance on top of drink
Fill lime bowl with overproof rum and light with match
Sprinkle with cinnamon to create some indoor fireworks
Blow out flame and pour remaining overproof into drink before stirring
Garnish with orange slice and mint sprig
Serve and enjoy
Equipment
Shaker
Jigger/Measure
Hawthorn Strainer
Elbow Press
Matches
Cubed Ice
Crushed Ice
History
The Mai Tai is a firm favourite among bartenders and cocktail drinkers alike. This classic tiki drink, like so many of its contemporaries, was invented by tiki legend Victor ‘Trader Vic’ Bergeron back in 1944. The Mai Tai was the subject of some contention, with Vic’s tiki forerunner, Donn Beach claiming to have invented the drink 11 years before, but most agree that this was in reference to his drink a Q.B Cooler which bore only a passing resemblance.
Either way, the Mai Tai went on to become Hawaii’s national drink and even featured prominently in the Elvis Presley film Blue Hawaii.
Allergens
Ingredients
75ml Rum Blend (1:1 dark and white rum)
20ml Triple Sec
25ml Orgeat
25ml Lime Juice/1 Lime
20ml Pineapple Juice
Overproof Rum to finish
Powdered Cinnamon
Empty Lime Shell, Orange Slice and Mint Sprig to Garnish
Times:
Prep: 2 Minutes
Make: 1 Minutes
Total: 3 Minutes
Calories:
343
Servings:
1
Method
Using your jigger to measure, add the rum blend, triple sec, pineapple juice and orgeat to your Boston glass or shaker
Using your elbow press, squeeze 25ml or the juice of one lime and add to shaker
Fill with cubed ice and seal
Shake vigorously for 10-15 seconds
Serve with dirty ice (ice from shaker) in a hurricane glass or tiki mug
Hollow out one empty lime shell to create a bowl and balance on top of drink
Fill lime bowl with overproof rum and light with match
Sprinkle with cinnamon to create some indoor fireworks
Blow out flame and pour remaining overproof into drink before stirring
Garnish with orange slice and mint sprig
Serve and enjoy
Equipment
Shaker
Jigger/Measure
Hawthorn Strainer
Elbow Press
Matches
Cubed Ice
Crushed Ice
History
The Mai Tai is a firm favourite among bartenders and cocktail drinkers alike. This classic tiki drink, like so many of its contemporaries, was invented by tiki legend Victor ‘Trader Vic’ Bergeron back in 1944. The Mai Tai was the subject of some contention, with Vic’s tiki forerunner, Donn Beach claiming to have invented the drink 11 years before, but most agree that this was in reference to his drink a Q.B Cooler which bore only a passing resemblance.
Either way, the Mai Tai went on to become Hawaii’s national drink and even featured prominently in the Elvis Presley film Blue Hawaii.
Allergens
Recommended
Video Transcription
Hi folks, Sasa here from TT Liquor. Today we’re going to talk about a drink from our new masterclass menu. And this one here is a showstopper. It has flames, it has citrus, it has three different types of rum. And for this delicious reason, we teamed up with our guys from Plantation Rum to present the Mai Tai. It is a beautiful, well-balanced, classic cocktail, and I hope you’re going to enjoy it, and I hope you’re gonna have fun with it.
You alright? it’s Kay, I am once again here at TT Liquor and I’m going to be showing you another one of our new cocktail class drinks.
So this is a really classic tiki cocktail, we’re gonna be making a Mai Tai: first ingredient going in there is gonna be some rum. And for this drink we’ve made a rum blend. So we’ve used equal parts Plantation dark rum and Plantation white rum and I want 75ml or three shots of my rum blend. Here we go.
So that’s 50, and another 25 to bring us up to 75ml.
Right, next thing going in here is gonna be some triple sec or some orange liqueur and we want about 20ml of our triple sec.
This is orgeat or almond syrup, and we want 25ml of our orgeat.
And I want about 30ml of my lime juice.
I just want about 20ml of my pineapple juice.
So now, I’m gonna go ahead and fill this up with cubed ice and give it a good old shake. Beautiful, whack my tin on, at an angle, big old smack to seal it. And we’ll give that a shake for around about 10 seconds, here we go.
Alright, given that a good shake, I’m gonna crack it open. And we’re gonna serve it with dirty ice which means I’m just gonna use the ice that’s in the shaker, I don’t need to strain it, I’m just gonna pour the whole thing into the glass like so, there we go.
And I’m gonna pop a little bit of crushed ice on top before I garnish it.
I’ve got here, one of the empty lime halves from squeezing my lime juice, and what i’m gonna do is just kinda stick my thumbs in there, push all the remaining flesh to the edges, and I’m gonna sit that little bowl on top of my cocktail like so, and what I’m gonna do is just fill up my lime bowl here with some of this overproof rum I’m gonna take a match and I’m gonna set that alight, there we go.
It will take a second to catch and I’m just gonna dust a little bit of cinnamon over this flame.
And to finish it off I’ll blow it out, just pour the rest of that overproof rum on top of my drink, and that is gonna be our TT Mai Tai, ready to drink.
