The Mai Tai seems like a tropical resort cocktail from the 1990s, but that couldn’t be further from the truth! No, this drink is a traditional cocktail from the 1940s that has been (cough) degraded by tourist-oriented variants that are overly sugary. How is a true Mai Tai made? Well, this rum drink, which includes rum, orange liqueur, and fancy almond syrup, is breathtakingly sophisticated. With nutty and vanilla undertones in contrast to the sour citrus, it is just sweet enough. The essence of a Mai Tai is subtle, nuanced, and, dare we say, exceptionally unique; just float a little black rum on top. The Mai Taic cocktail in its original form makes sense. It’s tropical, nutty, boozy and zingy: and it’s nothing like the adult fruit juice you might be expecting.
Here’s how to make this classic!
Ingredients
• 1 ½ ounces (3 tablespoons) aged rum
• ½ ounce (1 tablespoon) orange liqueur: Curaçao, Cointreau or Grand Marnier
• ¾ ounce (1 ½ tablespoons) lime juice
• 1 ounce (2 tablespoons) orgeat syrup
• ½ ounce (1 tablespoon) dark rum
• For the garnish: Fresh mint, cocktail cherry, pineapple slice, lime wedge
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Preparation
№1. Place the aged rum, orange liqueur, lime juice, and orgeat syrup in a cocktail shaker. Add ice and shake until cold.
№2. Strain the drink into an ice-filled glass. Top with the dark rum.
№3. Garnish with fresh mint, a lime wedge, cocktail cherry and pineapple slice.
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English