The Mai Tai is the quintessential torch carrier of Tiki. It made its flowery foray into American culture between the 1930s and ’50s, thanks to tropical-minded entrepreneurs like Ernest Raymond Beaumont Gantt (a.k.a. Donn Beach) and Victor Jules Bergeron (a.k.a. Trader Vic). This classic recipe comes from Tiki historian Jeff “Beachbum” Berry, the owner of New Orleans’ ode to Tikidom, Latitude 29.
This recipe originally appeared as part of “How the Mai Tai Became the Calling Card for the Tiki Movement.”
- 1 oz Coruba dark Jamaican rum
- 1 oz Rhum Clément V.S.O.P. Martinique rhum agricole vieux
- 1/2 oz Orange curaçao
- 1/2 oz Latitude 29 Formula orgeat
- 1 oz Fresh lime juice (keep shell)
- 1/4 oz Simple syrup (to taste)
- Garnish: Lime shell
- Garnish: Mint sprig
Add all the ingredients into a shaker with 2 scoops of crushed ice, and shake well for 10 seconds.
Pour unstrained into a double Old Fashioned glass.
Sink the spent lime shell into the drink.
Garnish with a mint sprig.