:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/8_D5ilzIWWcz_bgXMZWI/9c0fb08a005e7eb6d3680bc52bb0cf.jpg "Mai Tai")
Mai Tai
The Mai Tai is a sweet-and-sour cocktail with fruit flavors balancing aged rum. All agree that “Trader Vic” Bergeron mixed the first Mai Tai in 1944 at his bar in Emeryville, California, just outside of San Francisco. Naysayers need only heed the words of Trader Vic’s bartenders’ guide of 1947: “Anybody who says I didn’t create this drink is a dirty stinker.” Trader Vic had visited the South Seas, returning with all of the venerable accouterments now standard in a tiki lounge.
Ingredients
- 2 ounce Aged rum
- 1 ounce cointreau or triple sec
- 1⁄2 ounce grenadine
- 1 teaspoon orgeat
- 1 ounce Fresh Lime Juice
- tropical fruit, such as pineapple, kiwi, or citrus
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Directions
Shake the rum, Cointreau, grenadine, orgeat, and lime juice well with ice; then strain into a chilled Hurricane glass filled with ice. Garnish with fresh fruit and one of those little umbrellas.
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TASTElistMai Tai
The Mai Tai is a sweet-and-sour cocktail with fruit flavors balancing aged rum. All agree that “Trader Vic” Bergeron mixed the first Mai Tai in 1944 at his bar in Emeryville, California, just outside of San Francisco. Naysayers need only heed the words of Trader Vic’s bartenders’ guide of 1947: “Anybody who says I didn’t create this drink is a dirty stinker.” Trader Vic had visited the South Seas, returning with all of the venerable accouterments now standard in a tiki lounge.
Shake the rum, Cointreau, grenadine, orgeat, and lime juice well with ice; then strain into a chilled Hurricane glass filled with ice. Garnish with fresh fruit and one of those little umbrellas.
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