.png)
The name Mai Tai is as cool and exotic as it gets. It's the kind of name that instantly transports you to a tropical paradise, and that’s probably one reason why this drink has become such a legendary cocktail. But it’s not just the name that makes the Mai Tai a favorite; the drink itself is a delicious mix of flavors that perfectly captures the essence of the tropics.
As someone who loves exotic drinks, I’m always fascinated by cocktails that have a rich history and unique character, and the Mai Tai is one of the best. With its blend of rum, lime, and orgeat, the Mai Tai has a story as colorful as its taste. Created in the 1940s, it has become a symbol of tiki culture and a must-try for any cocktail lover. Today, as we celebrate Mai Tai Day, it’s the perfect time to raise a glass to this iconic drink and dive into the fascinating facts and history behind it.
The Mai Tai is a quintessential tiki cocktail, renowned for its tropical flavors and rich history. Its origins are steeped in the rivalry between two legendary figures in the world of tiki bars: Trader Vic and Don the Beachcomber. Let's take a closer look at how the Mai Tai became a world-famous cocktail and the "national drink of Hawaii."
Early 1940: Trader Vic's Journey
Victor "Trader Vic" Bergeron embarked on a trip that would shape his future and the tiki culture. His journey began with a visit to Albert Martin at the Bon Ton Café in New Orleans, where he learned about the Rum Ramsey. He then traveled to Havana, Cuba, where he met Constantino Ribalaigua Vert at La Floridita Bar, famous for inventing the Frozen Daiquiri. Finally, he visited Don the Beachcomber in Los Angeles, who was the pioneer of tropical rum drinks like the Zombie. These visits inspired Vic to remodel his Oakland saloon, Hinky Dinks, into the first Trader Vic's, embracing the tropical aesthetic and exotic cocktails.
1944: The Creation of the Mai Tai
Trader Vic claims to have created the Mai Tai in 1944 in his Oakland bar. The original recipe featured 17-year-old J. Wray & Nephew rum from Jamaica, fresh lime juice, orange curaçao, orgeat syrup, and rock candy syrup, garnished with a mint sprig and half a lime shell. The name "Mai Tai" comes from MAITA’I ROA AE! a Tahitian phrase meaning "out of this world," exclaimed by Vic’s friends who first tasted the drink.
The Original Mai Tai [1944]
2 ounces of 17-year-old J. Wray Nephew Jamaican Rum
½ ounce Holland De Kuyper Orange Curaçao
½ ounce French Garnier Orgeat
¼ ounce Rock Candy Syrup
Juice from one whole lime
Hand shake and garnish with ½ of lime shell, sprig of fresh mint
[ source: tradervics.com ]
Photo Credit: Tradervicsrum.com
DDP Mai-Tai
—————————————
Due to the initial popularity of the Mai Tai the 17-year-old rum, J. Wray Nephew, became scarce so Vic had to change the rum. Eventually, he adjust his recipe a few time. He started making the Mai Tai with a mix of his own rum, a Jamaica rum, and Martinique rum.
Fact: Was no mention of the Mai Tai in the 1946 Book of Food and Drink published 1946 and
Mai Tai [1960 circa]
1 oz aged Jamaican rum [I use Coruba Dark or Planteray Jamaica]
1 oz aged Martinique agricole rhum [I use Saint James Ambre] 1 oz lime juice
0.5 oz orange Curaçao [I use Ferrand Dry Orange Curacao]
0.25 oz orgeat syrup
0.25 oz 1:1 simple syrup
Shake all ingredients over ice, pour into a double old-fashioned glass. Fill to rim with crushed ice. Garnish with a spent lime shell and a sprig of mint.
A similar drink was created in 1933 by Ernest Raymond Beaumont-Gantt, called the Q.B. Cooler. Beaumont-Gantt claimed that Trader Vic had stolen the idea for the Mai Tai from him, as well as many other elements of his bar, Don The Beachcomber’s. While Vic admitted to copying many elements of Don’s, he has always refuted the claims that he stole the idea for the Mai Tai, to the point where he took it to court. He won his case and it is now generally accepted that he created the cocktail.
-----------------
Q.B. Cooler
1 oz Puerto Rican rum
1 oz gold Jamaican rum
0.5 oz Demerara rum
1 oz orange juice
0.5 oz fresh lime juice
0.5 oz honey syrup
0.5 tsp ginger syrup
0.25 oz Falernum
1 oz soda water
2 dashes Angostura bitters
Blend at high speed for 5 seconds and pour unstrained in a double old fashioned glass. Top with more crushed ice and garnish with 2 mint sprigs.
[Beachbum Berry Remixed, pg. 84]
The Mai Tai didn't become popular right away and was initially hidden in the middle of Trader Vic's cocktail menu in Seattle, overshadowed by drinks like the Fog Cutter, Zombie, and Puka Punch.
Trader Vic was contacted by the Royal Hawaiian and Moana hotels on Waikiki Beach for a food and beverage consultation. He introduced the Mai Tai there, and its exotic name caught the attention of tourists. The rest is history.
1950s: Introduction to Hawaii
The Mai Tai's journey to becoming Hawaii's "national drink" began in the early 1950s when Trader Vic introduced it to the Hawaiian Islands. In 1953, the Matson Steamship Lines invited him to create signature cocktails for their Royal Hawaiian, Moana, and Surfrider Hotels. The Mai Tai quickly gained popularity among tourists and locals alike, solidifying its place in Hawaiian culture.
1954: The Mai Tai on the High Seas and in the Air
In 1954, Trader Vic expanded the reach of the Mai Tai by including it in the bar service for American President Lines' cruise ships. This move introduced the cocktail to an international audience as passengers enjoyed the exotic drink while sailing across the seas. By the 1970s, the Mai Tai had also become a popular choice on airlines, further cementing its global reputation.
The Mai Tai cocktail holds a special place in the history of American President Lines (APL), which played a significant role in spreading the popularity of the drink. APL, known for its extensive passenger and cargo services between the United States and Asia, integrated the Mai Tai into their onboard experience, furthering the cocktail's global reach.
American President Lines, originally known as Dollar Steamship Lines, was established in the early 1900s. By the late 1930s, the company rebranded to American President Lines, naming their ships after American presidents. Post-World War II, under the leadership of Ralph K. Davies, APL became a leader in providing passenger services across the Pacific and introduced around-the-world voyages.
The inclusion of the Mai Tai on APL ships during their peak passenger service years contributed to the cocktail's association with exotic travel and leisure. This period, particularly in the 1950s and 1960s, saw the Mai Tai becoming a staple in the tiki culture, which APL embraced as part of their onboard entertainment and hospitality. The Mai Tai's presence on APL ships symbolized the allure of the South Pacific and the adventurous spirit of the era. This exposure helped cement the Mai Tai's status as a quintessential tiki drink, celebrated for its tropical flavors and exotic origins.
Trader Vic likely had to use different rums for the Hawaiian Mai Tai due to the unavailability of Martinique rhum in Hawaii at the time. In the 1950s, the Hawaiian Mai Tai featured a dark Jamaican rum, with Myers’s being the go-to choice. This Myers’s rum was 100% pot-still based and issued at 97 proof, making it stronger and more flavorful than the current version. To make the drink more appealing to tourists, a light Puerto Rican rum was added to dilute it. Both light and dark rums were used, and the sweeteners were always in equal proportions.
This was the Mai Tai that gained worldwide fame.
-------------------
The Original Hawaiian Mai Tai Trader Vic’s , 1950s
1½ oz Light Puerto Rican Rum
1½ oz Dark Jamaican Rum
Juice of one lime (1 oz)
⅓ oz Orgeat
⅓ oz Rock Candy Syrup
⅓ oz Orange Curacao
By the 1960s, the use of pineapple juice and the signature dark rum float became more prevalent in Mai Tai recipes. Despite this, the Royal Hawaiian and Moana hotels continued to serve the original version until the early 1970s. In the 1970s and 1980s, as the trend of using premixed ingredients in cocktails grew, the Mai Tai also saw this shift. Variations with Amaretto and Grenadine emerged during this period, but it is crucial to recognize that these alterations were not made by Trader Vic himself.
United Airlines has a notable history of serving the Mai Tai cocktail. During the 1970s and 1980s, United Airlines played a significant role in popularizing the Mai Tai by featuring it on their flights to Hawaii. This effort was part of their marketing strategy to enhance the Hawaiian travel experience. The airline's in-flight menu often included tropical drinks, and the Mai Tai became a signature offering, embodying the spirit of the islands for passengers heading to and from Hawaii.
The Mai Tai's presence on flights and cruises contributed to its global fame. Airlines like United helped introduce the cocktail to a wider audience, making it synonymous with the exotic and relaxing vibe of Hawaii. The Mai Tai's inclusion in these travel experiences helped cement its status as a beloved and iconic tropical drink.
Evolution of the Recipe
Over the years, the original 17-year-old rum became scarce, prompting adjustments to the recipe. Trader Vic experimented with different rums to maintain the drink's character, eventually settling on a blend that continued to capture the essence of the original Mai Tai.
Modern Day
Today, the Mai Tai is a staple on cruise ships and at tiki bars worldwide. Carnival Cruise Lines, for example, features the Mai Tai as one of their top cocktails, bringing the tropical taste of Hawaii to passengers as they sail the high seas. The drink's legacy continues to thrive, a testament to its enduring appeal and the vision of Trader Vic.
The Mai Tai's journey from a bar in Oakland to becoming an international symbol of tiki culture and Hawaiian hospitality is a fascinating tale of innovation, rivalry, and the timeless allure of tropical flavors.
———————-
I have created my own versions of the Mai Tai, each bringing a unique twist to this classic cocktail while staying true to its exotic roots. From incorporating premium rums to adding fresh, locally-sourced ingredients, my Mai Tai variations are a testament to the enduring appeal and versatility of this iconic drink. There is nothing better than a great Mai Tai, and I am excited to share these creations with you.
NU MAI TAI
The Nu Mai Tai (“Noo-my-tah’ee”), Daniele’s signature tiki cocktail consisting of an exotic combination of his special Nu Rum Blend, aged Martinique Rhum, Jamaican rum, his own brand Alamea Spiced Rum Passion Fruit Puree, fresh lime juice Orange Curacao A must-try drink a classic tiki cocktail with an irresistible twist, as wells a special homemade ingredient the Dan’s Mix #9*
2 oz Nu Rum Blend*
1 oz fresh lime juice
0.5 oz Ferrand Dry Orange Curacao
0.5 oz passion fruit puree [ no sugar ]
1 oz Dan’s Mix #9** [ first recipe was with Dan's Falenum ]
Float Red-Rum*** on top
Shake well or use a electric mixer with plenty of crushed ice. Pour unstrained into a Kahiko Maitai glassGarnish with a mint sprig
Profile: not to sweet, little bit citric with tropical fruit taste
*Nu Rum Blend
4 parts Planteray Xamaica Rum
4 parts Saint James Ambrè Agricole Rhum
2 parts DonQ 7yo
**Dan's #9
Make 1 liter
900 ml Orgeat Syrup preferably homemade
100 ml Alamea Jamaican All Spice Liquor
Blend
Bottle it
——————-
How to make Orgeat Syrup
Make 1 liter
400 gr almond paste ( marzipan )
600 ml simple syrup
10 ml orange blossom water or rose water.
Blend
Bottle it
*** Agricole Rhum with natural food colorant
——————————————————
Aqua de Mai Tai
The "Aqua de Mai Tai" cocktail, created by Daniele Dalla Pola in 2011 for a special guest shift at the City Space Bar in Moscow, is a unique and innovative take on the classic Mai Tai cocktail. It features a combination of ingredients that come together to create a refreshing and complex flavor profile. The cocktail has since evolved with additional elements and a creative presentation.
Original Ingredients:
1 oz Homemade Falernum Syrup
0.75 oz Lime Juice
0.75 oz Cointreau
1.5 oz Appleton 12yo Jamaican Rum
1oz Bacardi Superior Rum
2 oz Pineapple Juice Unsweetened
2 dashes Angostura Bitters
Add all the ingredients except the Bitters into a shaker
Add ice cubes
Shake
Pour the drink inside a a “Perfume look like bottle”
Add the itters
Attach the label
Serve with a small chilled coupe on the side.
The evolution of the Recipe:
In the newer version of the Aqua de Mai Tai cocktail, the recipe has been further refined and enhanced with Clement Agricole Rhum and switch the Appleton Rum with a more dryer Xamaica from Planteray Rum
And Exotic Bitters: The addition of exotic bitters introduces new and intriguing flavor dimensions to the cocktail. Then the Clarification, The result is a crystal-clear liquid. This process not only improves the appearance of the cocktail but also affects it’s texture and mouthfeel.
The cocktail's presentation in a perfume bottle adds a touch of elegance and whimsy to the overall experience.
Watch the video here Aqua de Mai Tai
——————————-
Last week I was lucky enough to be invited at the launch of the new Planteray Rum. Wow !! What a great experience, I had the honor to seat next to Alexander Gabriel and Matt Pietrick, I guess this two legends they don’t need any introductions. The Navy Rum Blow my mind, Here a link to learn more…
The day before I was judging the USA final for the Saint James Bartender Society Competition, also was a blast ! The 2 winners did a fantastic job with they presentation. Beside that, I received another of Saint James Blanc Bioloque Blanc, I also want to mention that is probably the best agricole rhum I ever tasted. The first think that I had in my mind was to make a Mai Tai with does Rums. At that point I couldn't wait to go home because I had a few jar or Mexican bitter oranges peel infused with rum, one with fresh peels and the other one with sun-dried peels.
At the end I decide to make a fresh “Falernum” instead to use Orgeat, but I Use Bitter orange peel and Allspice grains for the infusion instead the Lime and cloves. The result ? Spectacular !! A “simplified Mai Tai” with BOF [Bitter Orange Falernum] instead of orange curaçao and orgeat lime, freshly squeezed lime juice, and the two new amazing Rums.
--------
Mister Fogg Mai Tai
1 oz Saint James Agricole Rhum Biologique 56.5% ABV
1 oz Planteray Mister Fogg Navy Rum
1.5 oz Dan’s Bitter Orange Falernum***
1 oz Fresh pressed lime juice
Shake well or use an electric mixer with plenty of crushed ice. Pour unstrained into a Kahiko Mai Tai glassGarnish with a mint sprig
***Dan’s Bitter Orange Falernum
18 oz Planteray O.F.T.D. Overproof Rum
1 Hand-full of peeled ginger, cut it in stick
Peels of 6 Bitter Oranges [make sure there is no white parts]30 Allspice Grains300 Gr almond paste
1/2 Tsp Almond Extract
Method
Combine the above ingredients in a jar or a sous-vid bag
Muddle
Set aside, at room temperature 24 hr to macerate
Shake occasionally
Strain the mixture through a fine-mesh strainer or cheesecloth into a clean glass jar or bottle. Press down on the solids to extract all the liquid.
Add equal part of Demerara syrup [example: if you have 15oz of mixture add 15oz of syrup]
Shake the mixture very hard until everything is mixed
Store in the fridge or room temperature
TIPS: With the left over can be done a second extraction, just fill up the jars with gold rum, let it sit for 2 week, the result will be a light spiced rum, add sugar or honey accordingly to your taste.
Mai Tai Facts:
There is no dark rum float. It’s not in the original recipe.
[ i use it a "red-rum" float in the Nu Mai Tai ]
The drink is not blended
Must be with crushed ice
There isn't pineapple juice or orange juice
[ I used in one recipe ]
Is garnished with a fresh mint sprig
Sources:
Commentaires