Traditional Mai Tai

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Traditional Mai Tai /recipes/traditional-mai-tai
Mai Tai Cocktail in a glass with garnish. A Classic Mai Tai Cocktail

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  • gspain posted 9 months ago

    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

  • DebWaters posted 2 years ago

    Absolutely the best Mai Tai drink recipe I've ever had. I use exactly those two rums and these ingredients, I found on Youtube. Killer good!

  • davey1107 posted 2 years ago

    This is indeed a classic Mai tai recipe, almost identical to Trader Vic's original. (Was his first or Don's. Who cares, this is his version and they're both awesome).

    I find that a premium curaçao is a must. I use the Ferrand. Most upscale orange liqueurs tone down the neon orange color, so the drunk won't be quite this colorful.

  • matteuzzo posted 4 years ago

    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 Imbiber posted 6 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.

  • editor posted 6 years ago

    Our recipe comes from Martin Cate of San Francisco's Smuggler's Cove, one of the best tiki bars in America.

    Which recipe gets your approval?

  • editor posted 6 years ago

    Our recipe comes from Martin Cate of San Francisco's Smuggler's Cove, one of the best tiki bars in America.

  • darko posted 6 years ago

    "Premium aged rum?" Seriously?

    Go back to the proper recipe, please. This is weak.

  • Ageekymom posted 6 years ago

    I agree with K.K. That looks like a Mojito to me!

  • Kahuna Kevin posted 6 years ago

    That drink's picture is FAR too light to include the listed ingredients. Aged and Demerara rums are dark amber to nearly black when holding the bottles.

    And if you like Tiki cocktails then please stop by my KahunaKevin[dot]com website and facebook page.

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