Mai Tai - a famous tropical rum-based cocktail

“Mai Tai” is an alcoholic cocktail with a strength of 27 degrees with a sweetish, but not cloying taste. It arose at the height of the fashion for tropical alcoholic drinks and quickly captured the love of the Yankees, and later Europeans. Now, together with Mojito and Daiquiri, “Mai Tai” is considered an integral part of the island exotic.

Historical reference. The Mai Tai cocktail was invented in 1944 by the owner of the American Polynesian-style restaurant chain, Trader Vic. The name arose thanks to guests from Tahiti. Having tasted the drink for the first time, they said: “Mai tai roa ae”, which means “good (not bad)” in the Tahitian language. In 1987, the Mai Tai was included in the IBA (International Bartenders Association) cocktail collection.

According to the creator's plan, the Mai Tai was supposed to be the best tropical cocktail made from available ingredients, which reduced its cost and made it easily accessible to most guests. Cheap Jamaican rum was used as an alcohol base, which at that time was included in most rum cocktails served in drinking establishments in the United States (the United States of America is a state in North America) .

A few decades later, rum and other ingredients of the drink became significantly more expensive. Now the Mai Tai is considered one of the most expensive cocktails in Europe. In decent bars you will have to pay 6-9 euros for one serving. Therefore, it is better to cook it at home.

Composition and proportions:

snow white rum – 40 ml;
dark rum – 20 ml;
orange liqueur – 15 ml;
lime juice – 15 ml;
almond syrup – 10 ml.
ice;
pineapple wedge, mint sprig and cocktail cherry (optional).

Mai Tai cocktail recipe

1. Fill a highball glass with ice cubes.

2. Mix light rum, orange liqueur, lime (lemon) juice and almond syrup in a shaker.

3. Replace the cubed ice with crushed ice.

4. Pour the contents of the shaker into a glass.

5. Add dark rum.

6. Garnish the purchased cocktail with a slice of pineapple, a sprig of mint and a cherry.

7. Drink slowly through a straw.

Cocktail "Mai Tai"

The Mai Tai cocktail is a widely recognized alcoholic drink. Invented back in 1948, at the dawn of cocktail art.

History of the cocktail
Traditional Mai Tai cocktail recipe
The most common recipe
Cocktail recipe with nut liqueur
Orange cocktail recipe
Cocktail recipe with sweet syrup
Brandy cocktail recipe
Video: making Mai Tai in a bar

History of the cocktail

Some attribute the authorship to Victor Bergeron, who was the owner of the widely known Trader Vic bar in London. Others consider the creator of the Mai Tai to be Don Beach, a bootlegger from the United States (the United States of America is a state in North America) . Moreover, each of the creators has his own recipe.

Don's Mai Tai is quite difficult to prepare - the ingredients for it are not easy to find. Victor's Mai Tai will be the most precious cocktail in the world. In addition, the J.Wray & Nephew rum included in its composition is not produced - at the moment, Martinique St. rum is added to the Mai Tai according to the recipe given to us. James.

Over the years that the cocktail has traveled around the world, its recipe has undergone a huge number of configurations. In fact, the main ingredient remained in it - rum.

The name "Mai Tai" means "unearthly", "beautiful" from the Tahitian "Mai Tai - Roe Ae". In Hawaii, it is customary to shout the phrase “Mai Tai” twice after drinking the cocktail.

Traditional Mai Tai cocktail recipe

Compound:

60 ml Jamaican rum 17 years old;
20 ml Orange Curacao liqueur;
20 ml almond syrup;
10 ml caramel syrup;
juice of 1 lime.

The most common recipe

Compound:

15 ml light rum;
15 ml dark rum;
20 ml Cointreau liqueur;
100 ml pineapple juice;
20 ml grenadine.

Manufacturing:

Mix everything in a shaker and pour over crushed ice into a Margarita glass. Don't forget to create a sweet rim on the glass to make it even sweeter. Garnish the cocktail with a slice of pineapple.

Cocktail recipe with nut liqueur

Compound:

25 ml light rum;
25 ml golden rum;
25 ml Cointreau liqueur;
5 ml nut liqueur;
5 ml grenadine;
10 ml lime juice.

Manufacturing:

There is no need for a shaker here - just mix the ingredients in a low glass with crushed ice.

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Orange cocktail recipe

Compound:

25 ml light rum;
10 ml Cointreau liqueur;
40 ml each of freshly squeezed orange and pineapple juice (you can get by with bagged juice);
5 ml lime juice;
a drop of grenadine;
10 ml golden rum.

Manufacturing:

Mix everything, except grenadine and golden rum, in a shaker and pour into tall glasses half filled with crushed ice. Add grenadine for color and add golden rum for strength. Garnish with a pineapple slice.

Cocktail recipe with sweet syrup

Compound:

50 ml golden rum;
25 ml Curacao liqueur (dim);
25 ml lime juice;
a tablespoon of nutty flavored liqueur;
a teaspoon of sweet syrup.

Manufacturing:

Mix all ingredients in a shaker and pour into tall glasses half filled with crushed ice. You can add a little grenadine. Garnish the glasses with pineapple and lime wedges.

Brandy cocktail recipe

Compound:

50 ml Damerara rum;
12.5 ml Curacao orange liqueur;
12.5 ml apricot brandy;
12.5 ml of freshly squeezed lemon or lime juice;
1 drop of Angostura tincture;
2 drops of Orshad syrup;
12.5 ml freshly squeezed pineapple juice;
pineapple slice for decoration;
mint sprig for decoration;
ice cubes.

Manufacturing:

Combine all ingredients in a shaker filled with ice, shake a couple of times and pour into a chilled whiskey glass. Garnish with a pineapple slice and a sprig of mint. Serve with a straw.

This cocktail has a huge range of flavor colors due to the huge contrast of species and decoration methods. As the newest drink on the cocktail list, it's consistently and everywhere (in any bar) recognized as great.

Video: making Mai Tai in a bar

Perfectly prepared “Mai Tai” will always be preferred by true connoisseurs of drinks. A good way to test how a Mai Tai should taste is to order it from bars such as Trader Vic's, Met Bar in London.

One thing that most bartenders have to agree on is that thick black rum should be enjoyed with ingredients that have a fruity base. Specifically, they are suitable for imparting an inimitable fruity taste and smell.

Cocktail Mai Tai recipe and composition with photos

The Mai Tai cocktail is another exotic rum-based drink that originated in the 1930s in California in one of Victor Bergeron's restaurants. The very name of the Mai Tai cocktail takes its roots from the phrase “Mai tai roa ae,” which was often uttered by guests from Tahiti when they tried this cocktail. "Mai tai roa ae" means "not of this world." This is how the drink got its name.

Finding light and black rum will not be particularly difficult in any large or small town. Metro, Reddish & Snowy, Lenta - welcome, as they say. Fruit liqueur Orange Curacao is a little more difficult to find, but it is still available for sale in alcohol stores. Orshad syrup (or Almond milk) is also a specific thing, but it was sold in the Metro and I saw it there. There will be no difficulties with the rest.

So, after searching and purchasing all the ingredients, you can start making.

Mai Tai cocktail traditional recipe

Mai tai cocktail is another exotic rum-based drink that originated in the 1930s in California in one of Victor Bergeron's restaurants.

40 ml light rum
20 ml dark rum
15 ml Orange Curacao liqueur
15 ml orshad syrup
10 ml lime juice
2/3 cup cubed ice

Fill a large Old Fashioned glass 1/3 full with ice cubes.
In a shaker, mix rum, liqueur, syrup and lime juice and pour into a glass.
We dilute the purchased composition with freshly squeezed orange or pineapple juice.
We decorate our cocktail with a slice of pineapple or lime zest. We also add a sprig of mint and a maraschino cherry to the exterior.

For lovers of cocktails using rum, on our website you will also find a recipe for a rum cocktail with Sprite, which is perfect for a buffet table in the summer.

Of course, the Mai Tai cocktail has an unforgettable taste, which is made up of aged rum, sweetish orange liqueur and tart almond milk, diluted with fresh juice.

Drink strictly through a straw! See you soon on our website!

The famous tiki drink - Mai Tai cocktail

Summer, heat, sea... Stop! Looks like someone screwed it up. Outside the window it’s +10 maximum, it’s been raining for the 5th day in a row, the wind is blowing through our legs. Brr... In such conditions, maybe poop, well, maybe mulled wine or grog at the worst. But we are optimists, aren’t we? We know that in a couple of days we will also be wailing at +40 in the shade and idolizing those people who made Condère, cubed ice and tiki cocktails. By the way, this article is devoted specifically to the extreme invention of the world’s population, and specifically to the tiki cocktail “Nambervan” - the Mai Tai cocktail. Well, be patient, have some scalding rum, a good mood, some Hawaiian shirts and let’s go!

Mai Tai cocktail recipe

We will certainly write about tiki cocktails in a separate article, because this is a whole era when even the formidable and restrained Savoy succumbed to the influence of the true social paradox of that time. In general, in our time, Tiki figurines (overseas gods) play an equally significant role in the bar industry. So, the Mai Tai cocktail is a classic, an unshakable classic, which was included in the IBA collection back in 1987. This heavenly drink should be served in a wide highball glass, but the standard for this in your bar should be at least one glass in the shape of a Tiki statue.

Ingredients:

40 ml snow-white rum;
20 ml dark aged rum;
15 ml Orange Curacao liqueur;
15 ml almond syrup (Orgeat);
10 ml lime juice.

Manufacturing:

Pour all ingredients into a shaker and add plenty of crushed ice;
beat well and pour into a highball glass, having previously filled it with crushed ice;
garnish with a slice of pineapple, lime and a sprig of mint;
serve with a straw.

A little history to understand the essence

The Mai Tai cocktail was invented by Victor Bergeron, widely known as Trader Vic. This came out back in 1944, when the most merciless and bloody war was raging in Europe. The world was changing quickly. Vic later wrote: “I felt the general need for a new cocktail...”. It is now not possible to recreate the original recipe for the drink, because Bergeron used his own “know-how” of the now defunct 17-year-old J. Wray Nephew rum.

Victor Bergeron

For the first time, Vic’s friends, who had just flown in from Tahiti, tried the cocktail – Ham and Carrie Guild. After the first sip, Carrie exclaimed: “Mai Tai - Roa Ae,” which translated from Tahitian roughly meant “This is the best thing in this world!” This is how the cocktail got its name...

Mai Tai was initially conceived as a monumental classic, which can be easily equated to Mojito, Daiquiri or the famous Martini. All these drinks are ordinary to the point of outrage in their execution, but at the same time inexhaustible in terms of improvement and testing. In addition, this is one of those few cocktails that allows you to appreciate good aged rum, which, by the way, most bartenders for some reason forget to add to the Mai Tai. Regrettable!

A few key points to understand

Mai Tai is NOT reddish, NOT yellowish, NOT blue, no matter what pseudo-mixologists explain to you. There is no coconut rum, Grenadine or pineapple juice in the cocktail - this is your direct path to an artisanal Pina Colada. Mai Tai has a pleasant color from light brown to dark brown (due to the presence of good aged dark rum).
You can decorate the Mai Tai with any available fruits and even flowers (some sources advise decorating the cocktail with gardenia). Jeffrey Morgenthaler, who personally spoke with the creator of the drink, decorates his own Mai Tai with an obvious “flag” - an orange slice and a cherry.
Of course, the central figure in the Mai Tai is aged rum , which sets the main direction in taste. This is the beauty of the drink - you can endlessly experiment with aged rums, but, as annoying as it may sound, it’s unlikely that anyone will be able to try an unusual version. Bergeron himself described the 17-year-old J. Wray Nephew as: deep golden color, medium body and a strong spicy aroma, consistent with all Jamaican rums (perhaps the famous Myers's & Sons rum would be impeccable in this case).
Orgeat syrup, Orshad. This is an ancient syrup, a mixture of almond milk with sugar and orange water, with the occasional rose water. In the old days, barley grains (“orge” from French) were added to it, which explains the modern name. You can cook it yourself, but it’s better to buy it under the Monin brand and not worry about it.
With Orange Curacao everything is a little more difficult. Trader himself used DeKuyper's liqueur, but the current analogues are very "chemical". The most acceptable option produced by Marie Brizzar. In the latter case, or more precisely for certain rums, you can use available Cointreau.

In general, that's all. The Mai Tai cocktail really deserves to be experienced at least once in your life, but be sure to ask for only the best. By the way, now there are entire societies dedicated to the research of this cocktail and its production. Some even destined his whole life for him... For us, it’s just another “tropical” cocktail with pineapple juice, without heart and soul. Even Wiki couldn’t really describe the famous tiki drink, making a bunch of mistakes in the recipe and so on. Global, no, universal grief...