Mai Tai from the 40's
vintage cocktail recipe
5 min|Easy|Mild
When doing a little research on Orgeat, I found many Mai Tai recipes. This one, as near as I can tell, is about as close to the original 1940's Trader Vic's recipe as we're going to get. That recipe called for a very specific 17 year old rum (Wray & Nephew 17) that has pretty much been drunk into extinction.
I've replaced that same amount of rum here with a 3:2 part mix of non-specific aged rum and light rum. I'm not trying to downplay how great a bottle of Wray & Nephew 17 is — but let's face it, if you happen across a bottle of $50k rum, you're probably not going to taste it in a Mai Tai. Just sayin'.
I've replaced that same amount of rum here with a 3:2 part mix of non-specific aged rum and light rum. I'm not trying to downplay how great a bottle of Wray & Nephew 17 is — but let's face it, if you happen across a bottle of $50k rum, you're probably not going to taste it in a Mai Tai. Just sayin'.
Step by Step Instructions
1
Combine
Combine all the ingredients in a cocktail shaker with enough ice to cool the mixture. If you're using fresh squeezed lime juice, make sure there's no pits or rind in the juice before adding it to the shaker.
2
Shake and Pour
Shake all the ingredients in a cocktail shaker until well mixed (10 or 15 seconds) and then pour into a chilled glass (leaving the ice in the shaker). Garnish with a sprig of mint or — if you need to take a photo of your drink and find yourself with no mint — a sprig of fresh cilantro (which I really can't recommend).
Proost, Sláinte, Noroc, and Enjoy!
Proost, Sláinte, Noroc, and Enjoy!