Mai Tai (Current Formula)
- 1 oz Aged Jamaican Rum
- 1 oz Aged Rhum Agricole
- 1/2 oz Orange Curacao
- 1/2 oz Orgeat Syrup (housemade 1:1 strength)
- 1 oz Lime Juice
Shake all ingredients over cracked ice. Pour into highball glass. Garnish with half of the spent lime shell in the drink and a sprig of mint at the edge of the glass.
|Prep Time||2 minutes|
|Tags||1933-1969 (Tiki to Martinis), Classic, Tiki|
|Strength||1.7 standard drinks|
In the 1950's the supply of J. Wray & Nephew 15 Year rum used in Trader Vic's first adjusted Mai Tai recipe dried up. Trader Vic had to move to a second adjusted Mai Tai recipe. He contracted with a supplier in Jamaica to produce his own rum label. He produced a 15 year and an 8 year rum.
Because these rums did not quite equal the flavor of the J. Wray and Nephew rums, he added a Martinique rum to the recipe.
I have settled on Appleton 12 Year and either of the aged Neisson rhum agricoles. Add to that Ferand Dry Curacao and homemade orgeat. I have found additional syrup to be unnecessary.
Using my homemade orgeat, which is about 1:1 strength as far as sweetness goes, I find the Mai Tai needs 1/2 oz. Also, I am using Hamilton Zombie Rum for the Jamaican rum, toning it down a bit since it is 120 proof. Here is the Zombie rum recipe:
- 1 oz Agricole rhum
- 1/2 oz Zombie rum
- 1/2 oz Dry Curacao
- 1/2 oz orgeat
- 1 oz lime juice