Tiki Bar TV Forum

The Mai Tai has a long and storied history, and has been subject to much debate. I sit solidly in the camp that believes only in the One True Mai Tai, the Trader Vic's Mai Tai. A Mai Tai does not have pineapple juice or grenadine. When properly made, a Mai Tai has a nice brown color -- a pink Mai Tai is an abhorrence before the Tiki Gods.

The original Mai Tai recipe was created using a particular rum that is not available today -- 17-year-old J. Wray & Nephew rum. Thus, a bit of monkeying around has been neccessary over the years. Even Trader Vic's restaurants make their Mai Tai from a mix these days (unless you order it "San Francisco style"). Here's the recipe I know, it has served me well:

1 oz. Martinique rum (I use Saint James)
1 oz. Jamaican dark rum (I use Coruba)
1/2 oz. Orange Curacao (NOT the blue stuff)
1/4 oz. orgeat
1/4 oz. rock candy syrup
1-1/2 oz. lime juice (about one lime)

Shake and strain over ice in a rocks glass. Garnish with the one half of your spent lime, and a sprig of mint.

Balance is everything with a Mai Tai (or any good tropical drink, for that matter). Tweak the amounts to suit the particular rums and ingredients you are using.

The quality of the ingredients in a Mai Tai can make all the difference -- opt for nicer rums, if possible, and resist the temptation to use "close enough" rums -- take the time to track down a Martinique rum. Mix this with Bacardi, and it'll taste like ass. The mint may seem like a minor detail, but the aroma it adds is the hallmark of the Mai Tai.

And, per the Tiki Bar TV forum rules, always use fresh limes.

Damn. That sounds good. Does anyone else have alternate recipes?

NICE SITE!

Yeah, and like Humu said: you must remember the mint sprig! Although it's not considered an ingredient and doesn't affect the flavor directly, it adds the perfect finish -- a nice aroma every time you take a sip, and this further balances the experience. Bartenders at Trader Vic's bruise the sprig before adddng it to the drink to bring out even more of the scent.

Humuhumu - I just visited your website and have to say... WOW! Really. Wow. In my book, you are now one of the coolest people in the world.

The next time I'm in San Francisco, I hope you'll have a drink with me. From looking at the Critiki map, I'd have to guess SF has a lot to offer. Thanks, once again, for the recipe!

I run a simplified version of the original recipe. I don't blend rums, because I don't have crazy rum-blending skills like Trader Vic so I'd just fuck it up. I also don't blend syrups, because I like my orgeat orgeat-y and rock candy syrup is just a euphemism for plain sugar syrup anyhow.

1 ounce aged rum
1 ounce Grand Marnier
1/2 ounce orgeat syrup
1/2 ounce fresh-squeezed lime juice

Shake and strain.

So this brings up a good question for me: What is the difference between Rock Candy Syrup and Simple Syrup?

A quick internet search appears to indicate that they are the same. But, as Johnny Dollar indicates (why are there so many Johnny _____ here?), Rock Candy Syrup often includes a bit of vanilla.

I always make my own simple syrup (1 part sugar, 1 part water, boil and chill). If I wanted to make Rock Candy Syrup, how would I vary that recipe?

Here are two threads on Tiki Central that touch on making your own Rock Candy Syrup or Simple Syrup:

Rock Candy (TV's) vs. Simple syrup
Does anyone make their own syrups?

Okay, here's the word straight from a Trader Vic's bartender on the various ways to order a Mai Tai at Trader Vic's:

1) Mai Tai -- the default Mai Tai at Trader Vic's today is made using a concentrated drink mix (which has no relation to the mix they sell to patrons, the mix used at the bar is very different, very thick).

2) Mai Tai, San Francisco style -- this will get you a Mai Tai made in the original way, not with concentrated mix, but instead with two rums, orgeat, curacao, etc. -- an original Mai Tai

3) Mai Tai, old style -- ask for it "old style" or "the old way" or "old fashioned" and you don't get it actually mixed in the old way, but rather just with a float of 151 rum on it. Apparently an Emeryville patron in the '70s started this, he used to get his Mai Tais with an extra float on the top, and somehow this got twisted around into being the "old way," though a traditional Mai Tai does not have a float of 151 on it. Apparently, this goes for any drink on the Trader Vic's menu -- order it "old" anything, and it'll come with a float of 151 on it.

4) Mai Tai, San Francisco, old style -- this will get you a Mai Tai made from scratch, with a float of 151 on top.

"old" = "Extra Tiki Punch"

Oh i forgot, theres an ounce of apricot brandy in that recipe also.

Here is a link to the best Mai Tai I have found on the internet.  Beachbum Berrys $100 Mai Tai

The page has some great information on it too.  It is only a little different from the Humuhumu's Mai Tai.  Don't let the name scare you, the "$100" is the cost of about 25 drinks, not just one.

On a related note the world's most expensive cocktail is a Mai Tai (exactly like the one Trader Vic first mixed).  World's most expensive cocktail.

Last edited by captnkirk (2008-01-07 03:50:27)