Trade Winds Mai Tai

This International Mai Tai Day, we're charting a course for the Caribbean. 

We're blending Martinique agricole, Venezuelan aged rum, and rich Demerara rum from Guyana with a special Falernum and pineapple for a tropical cocktail that's entirely new.

The classic Mai Tai is a masterpiece. But what if we used its sacred blueprint, the balance of strong, sweet, and sour, not as a destination, but as a map to explore new territories? This International Mai Tai Day, we’re sailing into the heart of the West Indies.

I'm replacing the traditional Jamaican rum with a robust, molasses-rich Demerara spirit from Guyana, taking the entire cocktail in a powerful new direction. Combined with agricole punch, rich Venezuelan depth, and the spiced-citrus kick of Falernum, this isn't just a drink; it's an expedition into the depths of Caribbean flavor.

The soul of this cocktail is a rum blend designed for power and complexity.

Rhum Saint James Paille (Martinique): Our anchor in the French Caribbean. This agricole rhum brings an essential funky, grassy, and herbal backbone. It’s the wild, terroir-driven heart of the drink.Ron Carupano 12 Year (Venezuela): The deep, sophisticated base. This rum contributes luxurious notes of dried dark fruit, oak, tobacco, and spice. It provides the weight and complexity that makes the Mai Tai so sippable.El Dorado 5 Year Old (Guyana): This is the key that unlocks the "Demerara" profile. Guyanese rums are famous for their rich, deep character derived from unique stills. The El Dorado 5 brings notes of toffee, brown sugar, baking spices, and a touch of oak. It replaces the Jamaican rum's stone-fruit notes with a bold, molasses-driven richness that forms a perfect bridge between the agricole and the aged Venezuelan rum.

The Supporting Cast: Building the Tropics

To complement this new rum foundation, we use modifiers that enhance its unique character.

Dan's Orange Bitter Falernum: This is our all-in-one wonder ingredient. Its bitter orange and spice notes provide the classic Mai Tai citrus element, while its almond and clove flavors weave seamlessly into the spicy, rich profile of the Demerara rum. It ties the room together.Pineapple Juice: A splash of pineapple doesn't make this a juice-forward cocktail. Instead, it acts as an aromatic bridge, providing a tropical high note that plays beautifully against the deep bass notes of the Demerara rum.Lime Juice: The non-negotiable sharpness that balances the sweetness and keeps the cocktail bright and refreshing.

The Recipe:

Ingredients:

0,75 oz Rhum Saint James Blanc 40 ABV

0.75 oz El Dorado 5 Year Old

0.75 oz Ron Carupano 12 Year

0.75 oz Fresh Lime Juice

0.75 Dan's Orange Bitter Falernum***

0.75 Fresh Pineapple Juice

Method:

Place a double old-fashioned glass in the freezer to frost.

Combine all ingredients in a cocktail shaker, add crushed ice.

Shake vigorously until the tin is frosty.

Dirty dump into your chilled glass. Top with more fresh crushed ice.

Garnish with a fresh pineapple wedge and a bouquet of mint.

Tasting Notes: What to Expect

Forget what you know about Mai Tais. The aroma is an immediate giveaway: fresh mint, pineapple, and the profound scent of molasses and spice. The first sip is bright and citrusy, but then the El Dorado rum takes center stage. You’ll get waves of rich caramel, toffee, and warm baking spices that are utterly captivating. The Saint James agricole provides a crisp, grassy counterpoint, while the Carupano 12 Year ensures a long, rich, and satisfying finish. The falernum adds a ribbon of citrusy spice that connects every element. It’s familiar yet completely novel, a deeper, darker take on a classic.

The original Mai Tai will always be king. But this Guyanese riff is a testament to its enduring genius, a blueprint that invites exploration. By changing the rum blend to highlight Demerara, we’ve discovered a richer, more robust world of flavor.

This August 30th, embark on your own rum adventure. Mix one of these up, close your eyes, and taste the legacy of Guyana.

***Dan’s Bitter Orange Falernum

Ingredients:

18 oz Diamond Reserve Aged Demerara Overproof Rum

1 Hand-full of peeled ginger, cut in sticks

Peels of 6 Bitter Oranges [make sure there is no white parts]

30 Allspice Grains

300 Gr almond paste

1/2 Tsp Almond Extract

Instructions:

1. Combine the above ingredients in a jar or a sous-vide bag.

2. Muddle.

3. Set aside at room temperature for 24 hours to macerate. Shake occasionally.

4. 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.

5. Add an equal part of Demerara syrup [example: if you have 15oz of mixture, add 15oz of syrup].

6. Shake the mixture very hard until everything is mixed.

7. Store in the fridge or at room temperature.

TIPS: With the leftover solids, you can do a second extraction. Just fill up the jar with gold rum, let it sit for 2 weeks. The result will be a light spiced rum; add sugar or honey according to your taste.