Original Mai Tai

Whether you’re in the Trader Vic’s camp or the Don the Beachcomber camp, it can’t be denied that the Mai Tai is the tiki movement’s paradigmatic cocktail. Like other classic tiki drinks, the name “Mai Tai” has been slapped on plenty of neon-colored abominations. The true drink is golden-brown in hue, colored only by the booze itself.

SKILL LEVEL Beginner

YIELD 1 cocktail

INGREDIENTS

• Ice
• 2 ounces Appleton Estate VX Jamaican Rum
• ½ ounce fresh lime juice
• ½ ounce orange Curaçao
• ½ ounce orgeat syrup
• ½ ounce simple syrup (1:1 ratio)
• Crushed ice
• Mint sprig

DIRECTIONS

Fill a cocktail glass with ice cubes and add the rum, lime juice, Curaçao,and orgeat and simple syrups. Cover and shake well, then strain into a Collins glass. Pack the glass with crushed ice, push the mint sprig into the ice and serve.

Mai Tai #2

By using two different types of rum, Brow approximates the original rum used in Trader Vic’s recipe, a 17-year-old import from Wray & Nephew that is no longer available. This cocktail, with the additional citrus juices, has a sweeter edge than the original.

SKILL LEVEL Intermediate

YIELD 1 cocktail

INGREDIENTS

Lime simple syrup

• 1 cup hot water
• 1 cup granulated sugar
• 1 tablespoon freshly grated lime zest

Cocktail

• Ice cubes
• 1 ounce Myer's dark rum
• 1½ ounces Appleton Estate VX Jamaican Rum
• ½ ounce Creole Shrubb orange liqueur
• 1 barspoon falernum
• ¾ ounce fresh lime juice
• 1 ounce fresh grapefruit juice
• 1 ounce lime simple syrup
• 1 drop Pernod
• 2 dashes Angostura bitters
• Crushed ice
• ½ ounce apricot brandy

DIRECTIONS

1. Make the lime simple syrup: In a medium bowl, combine the hot water and sugar and stir until dissolved. Add the lime zest and set aside to cool. Strain through a fine-mesh strainer and discard the lime zest. Refrigerate until ready to use.  

2. Fill a cocktail shaker with ice cubes and add the dark rum, Jamaican rum, orange liqueur, falernum, lime juice, grapefruit juice, lime simple syrup, Pernod and Angostura bitters. Cover and shake well, then strain into a Collins glass. Pack the glass with crushed ice, top with the apricot brandy and serve. 

Lucky Mai Tai

Making your own orgeat is the key to this recipe; it adds a nutty richness to the cocktail.

SKILL LEVEL Advanced

YIELD 1 cocktail

INGREDIENTS

Orgeat

• 2 cups sliced almonds
• 1 cup Demerara sugar

Cocktail

• Ice cubes
• 2 ounces Rhum Clement VSOP Rum
• ½ ounce orange Curaçao
• ¼ ounce homemade orgeat syrup
• ¼ ounce Demerara syrup
• 2 drops Fee Bros. orange bitters
• Crushed ice
• Lime wedge

DIRECTIONS

1. Make the orgeat: Preheat the oven to 325°. Place the almonds on a baking sheet and toast for 10 minutes. Remove the nuts and set aside to cool to room temperature. In a food processor, grind the nuts until they are very finely ground.

2. In a medium saucepan set over medium heat, combine 1 cup water and the sugar. Stir until the sugar is dissolved, then stir in the ground almonds. Set aside to cool, then strain through a fine-mesh strainer and discard the almonds. The syrup can be kept, refrigerated, for up to 3 weeks.

3. Make the cocktail: Fill a cocktail shaker with ice cubes and add the rum, Curaçao, orgeat syrup, Demerara syrup and bitters. Cover and shake well, then strain into a tiki glass mug. Pack the mug with crushed ice and garnish with the lime wedge, an umbrella and a straw.