1 oz gold rum
1 oz dark rum
1/2 oz triple sec
1 oz lime juice (1 lime)
1/2 oz Orgeat syrup
1/2 oz Armaretto + Sugar Syrup
Garnish: maraschino cherry, pineapple, mint sprig
Shake all the ingredients in a shaker with ice and strain into an old fashioned glass over crushed ice. Garnish with fruits and mint, and serve with a straw.
The Mai Tai is perhaps the canonical Tiki cocktail and there are innumerable recipes for it. Here are a number of them:
The first three of the following 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 Mai Tai 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 Mai Tai
This recipe is very close to what Trader Vic's restaurants apparently serve today:
Ingredients:
1 oz gold rum
1 oz dark rum
1 oz triple sec
1/2 oz lime juice
1/2 oz Orgeat syrup
Garnish: maraschino cherry, pineapple, mint sprig
Shake all the ingredients in a shaker with ice and strain into an old fashioned glass over crushed ice. Garnish with fruits and mint, and serve with a straw.
Recipe #4 — Don the Beachcomber Mai Tai
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 Mai Tai
4 oz orange juice
4 oz pineapple juice
1 oz Rose's lime juiceG
1 oz dark rum
1 oz light rum
1 oz triple sec
1/2 oz grenadine
Recipe #6
Fill a collins glass with ice. Add:
¾ oz. Light Rum
¾ oz. Dark Rum
½ oz. Amaretto
½ oz. Triple Sec
Fill with:
½ Orange Juice
½ Pineapple Juice
Float ½ oz. of Grenadine on top
Recipe #7
Ingredients
2 ounces Jamaica rum
Juice of 1 large lime (or 1-1/2 ounces lime juice)
1/2 ounce orange curacao
1/2 ounce orgeat
1/4 ounce simple syrup
Garnishes
Mint sprig
Glass
Use a relatively large glass
Instructions
Pour rum over shaved ice
Add juice of one lime, orange curacao, orgeat, and simple syrup
Garnish with a mint sprig
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