Mai Tai

classic #cocktail #rum #tiki

Spec

  • 1 oz Aged Jamaican rum
  • 1 oz Aged Martinique rum (rhum agricole vieux)
  • 0.75 oz Lime juice (fresh)
  • 0.5 oz Orange curaçao (Pierre Ferrand)
  • 0.25 oz Orgeat (Small Hand Foods)
  • 0.25 oz Demerara syrup (2:1)
  • Mint sprig, spent lime shell, optional edible orchid

Build

Add all ingredients to a shaker tin. Whip-shake with one large cube for 5 seconds, or full-shake briefly. Pour entire contents into a double-old-fashioned glass and top with crushed ice if available. Garnish with spent lime shell, mint sprig slapped, and orchid if in stock.

Story

Trader Vic, Oakland, 1944. 'Mai tai roa ae' — Tahitian for 'out of this world.' Don the Beachcomber disputed the origin. Two rums minimum, never one.

Service note

Double old-fashioned, crushed ice if available, big garnish. The mint is a clap-and-place. Tell the guest to drink through the mint sprig.

Tasting notes

Funk, citrus, nutty almond, dry. Should NOT be sweet. The orgeat is restrained.

Costing

  • Pour cost: $3.65
  • Menu price: $18
  • Margin: 80%

Costing is directional. Confirm against current beverage grid when invoices update.