The Mai Tai is perhaps the most famous Tiki cocktail for a good reason. Trader Vic’s is credited with inventing the drink, and the first person to try it was said to cry out “Mai Tai!” which means “the best—out of this world” in Tahitian. The Mai Tai took a star turn by earning a prominent role in the Elvis film Blue Hawaii.
The Mai Tai was created as a way to showcase the flavors of good-quality rum. It should never be neon-colored or overly sweet. A proper Mai Tai is a deep amber hue and allows the rum to shine through with the other ingredients. While some Mai Tai variants call for pineapple juice, this recipe omits it in favor of the more classic recipe favored by Martin Cate’s award-winning Tiki bar Smuggler’s Cove’s.
If you really want the highest quality dark rum try Hatian Barbancourt. It's not well known but imho it is the finest rum on the planet. It comes in 3 stars up to 5 stars (15 year old) and it beats the pants off of other rums and most brandy
Hi Everyone! I don't know the Martin Cate and i've never been there but in my opinion that recipe of the Mai Tai is wrong! Probably the Martin Cate is a very nice bar and I'm sure that they make very good drinks but i think that we can't call it Mai Tai. I suggest you to read the blog of mr Jeff Berry the man who dedicated a big part of his life researching tiki culture.
"A proper Mai Tai has a deep amber hue, because it’s the liquor that should dominate the drink, not the sweeteners. Unfortunately, 17-year-old J. Wray & Nephew rum is a thing of the past. But by replacing it with an aged Martinique rum mixed with a premium Jamaican rum we can approximate Vic’s original goal of “creating a drink that would be the finest drink we could make, using the finest ingredients we could find."
I think that Appleton Estate works very well in this kind of drink. and we have to remember that the goal of mixing different kind of rum in the tiki mixology was to create a distinctive aroma. Thus, in the case of Mai Tai simply maintaining the style of the two rum used in the "original" recipe (dark Jamaican and Martinique Aged) and varying the brand (i.e. Meyers instead of Appleton etc...) we can get significantly different results .
And about rock candy syrup...
I think it an over-saturated sugar syrup (in proportion of 3:1 or more).
It was named that way for the sugar crystals that didn't melt in the water.
Obviously this is just my opinion after having studied and experimented a bit the wonderful world of tiki culture.
Thank you and sorry for my bad english!
Midwest Imbiberposted 5 years ago
I used Mount Gay Special Reserve and thought this was delicious. Next time I make it I will use all orgeat and no sugar syrup 'cause I like almond flavor. I added a little fresh OJ halfway through drinking it and both versions were great.