Mai Tai

Makes 1 serving

From International Beverage Association (IBA)

Ingredients:

1 ounce lime juice
1 ounce rum
1/2 ounce Cointreau L'Unique (Maison Fondée en Distillateur Liquoriste)
1/2 ounce Orgeat
1/4 ounce simple syrup (1:1)
1 ounce Kauai Dark Hawaiian Rum

Mix lime juice, rum, Cointreau, Orgeat, and simple syrup in a glass. Pour over ice. Add dark rum as a floater. Garnish with a pineapple slice.

Literally interpreted from Tahitian, the name means “the best”. There are two rival claimants to its creation: Don Beach at Don the Beachcomber restaurant in Hollywood in the early 1930s; and “Trader” Vic in 1944. The Beach story is unauthenticated and until it is proven, Trader Vic must be given the credit.

He mixed a concoction of 17-year-old dark Jamaican rum, the juice of a fresh lime, a few dashes of Dutch orange Curaçao, French orgeat and rock candy syrup. After vigorously shaking it, he filled a glass with shaved ice and garnished it with a wedge of half a lime and sprig of mint. Two friends from Tahiti were presented with the cocktail and, after a sip, one pronounced it to be: “Mai tai – roa ae” meaning “Out of this world – the best”.

Alternative from D'Arlene's bar book:

Method: shake

Glass: highball/goblet

Ingredients:

2/3 oz dark rum

2/3 oz golden rum

1/3 oz triple sec (or Cointreau)

1/3oz Orgeat (almond) syrup

Juice of 1 lime

2-3 dashes Grenadine

Directions:

Pour ingredients into a shaker. Shake sharply and strain into the highball glass. Garnish with a nasturtium flower or a wedge of lime and a sprig of mint set on the rim of the glass. Add a straw, a stirrer and serve.