Mai Tai

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The Maitai is a well-known alcoholic cocktail purportedly invented at the Trader Vic restaurant in Oakland, California in 1944. Trader Vic's amicable rival, Don the Beachcomber, claimed to have created it first in 1933 at his own newly opened little bar (later a famous restaurant) in Hollywood. The Beachcomber's recipe is far more complicated than that of the Trader's and tastes quite different.

"Maitai" is the Tahitian word for "good." An Internet search for references coupled with the word "rum" shows 40,600 hits for "Maitai" and 38,400 hits for "Mai Tai", so correct usage for this drink can apparently be either one word or two.

The Trader Vic story of its invention is that the Trader (Victor J. Bergeron) created it one afternoon for some friends who were visiting from Tahiti. One of them tasted it and cried out: "Maitai roa!" ("Very good!") Hence the name.

The first three of the following Maitai recipes are provided by Trader Vic's to The Search for the Ultimate Mai Tai website.

Recipe #1 — The Original Trader Vic Formula - 1944

  • 2 oz of 17-year old J. Wray & Nephew Rum over shaved ice
  • Add juice from one fresh lime
  • 1/2 oz Holland DeKuyper Orange Curacao
  • 1/4 oz Trader Vic's Rock Candy Syrup
  • 1/2 oz French Garnier Orgeat Syrup
  • Shake vigorously.
  • Add a sprig of fresh mint

Recipe #2 — "Old Way" Trader Vic Maitai Formula - 1997

  • 1 oz Fine Jamaican rum (15 or 8 year old)
  • 1 oz Martinique rum (St. James)
  • 1/2 ounce Orange Curacao
  • 1/2 ounce Orgeat Syrup
  • Juice from one fresh lime (about 3/4 ounce)
  • Mix and serve as in the Original Formula

Recipe #3 — Today's Trader Vic Maitai

This recipe is very close to what Trader Vic's restaurants apparently serve.

Ingredients:

Shake all the ingredients in a shaker with ice and strain into an old fashioned glass over crushed ice. Garnish with fruits and serve with a straw.

Recipe #4 — Don the Beachcomber Maitai

This version is much closer to what Don the Beachcomber served in his restaurants. It can be garnished with various fruits, as in the above recipe. Falernum, which is now difficult to obtain in the United States except from a single supplier in Seattle, is a flavored Caribbean syrup with a very different taste from the Orgeat syrup used in the Maitai #1.

Ingredients

  • 2 oz (or 1/4 cup) water
  • 3/4 oz or 1-1/2 tablespoons fresh lime juice
  • 1 oz or 2 tablespoons fresh grapefruit juice
  • 1 oz or 2 tablespoons sugar syrup
  • 1 oz or 2 tablespoons dark rum
  • 1-1/2 oz or 3 tablespoons golden rum
  • 1/2 oz or 1 tablespoon Cointreau or triple Sec
  • 1/4 oz or 1/2 tablespoon Falernum syrup
  • 2 dashes or scant 1/2 teaspoon Angostura bitters
  • 1 dash or scant 1/4 teaspoon Pernod or other anisette-flavored pastis

Shake all the ingredients in a shaker with ice and strain into a tall highball glass filled with crushed ice. Garnish with fruits and serve with a straw.

Recipe #5 — Pineapple Variation Maitai

  • 4 oz orange juice
  • 4 oz pineapple juice
  • 1 oz lime juice
  • 1 oz dark rum
  • 1 oz light rum
  • 1 oz triple sec
  • 1/2 oz grenadinees:Mai Tai (bebida)

de:Mai Tai nl:Mai Tai ja:マイタイ

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