How about a Tiki Cocktail?

Mai Tai–Roa Ae.  In Tahtian this means “out of this world–the best

Well, the weather is starting to show signs of spring and that makes me think of drinks with umbrellas in them.  Or, at least, drinks with a fruity note.  You know, pina colatas, tequilla sunrises, Long Island Ice Tea, mint juleps, whisky sours, margaritas, etc.  But especially the drink that is so poorly made these days—the Mai Tai.
America’s fascination with Tiki and the Tiki Cocktail lasted from the 30’s well into the 70’s and every few years or so someone says Tiki is back and a few soon-to-be-doomed bars open up, mugs in the shapes of skulls and pineapples are stocked and someone goes into the basement to dust off the Mai Tai recipe. Except for maybe the Old Fashioned, I cannot think of another drink which was created long ago and which is still commonly called for, but the modern recipe is a pale comparison to the original. My guess would be that 99% of bartenders don’t know how to make a proper Mai Tai. Order a Mai Tai today and who knows what you will get in there–bottled lemon sour mix, pineapple and/or orange juice, grenadine, even Amaretto or 151. If you’re lucky you may get two types of rum.

Fortunately these days we have a new breed of historians: – the cocktail researchers – who have delved into recipe books, collected old menus and done extensive research into our imbibing history.

So let’s clear up some Mai Tai misconceptions and correct the history:  The Tiki craze, along with the wonderful and colorful cocktails that it generated, came out of Los Angeles just a few years after prohibition was repealed. It was started by a man named Ernest Gantt who would later become known as Don the Beachcomber. Working with an impressive number of rums, many we may never see again, Don the Beachcomber became a master of blending different styles of rums into complex and elaborate cocktails. (The loss of the fantastic variety of rums from all over the Caribbean and South America is something we should lament more than the loss of any cocktail recipe). Quickly catching on to the budding Tiki revolution a man named Vic Bergeron – (later better know as Trader Vic) – started his own Tiki bar up the coast in Oakland. Now here is where things get funny. Both men invented a cocktail named the Mai Tai. And both are very different.

And although he may have been the second to create a drink with the name The Mai Tai cocktail, the Trader’s version took off and still lives on in the many Trader Vic’s restaurants across the world. I should also mention, as stocks of good rums diminished Trader Vic made great efforts to find other rums and use them in combination to replicate the flavor of the long extinct J. Wray Nephew.

Again: two men, two cocktails, one name, both recipes on the verge of extinction. I prefer Don’s version but most people are more familiar with the Trader Vic version.

What to buy: Orgeat is an almond-sugar syrup traditionally made from whole blanched almonds. The nut oil gives the syrup (and cocktails made with it) a richness that can’t be duplicated with a cheap syrup made with almond flavoring and sugar. Try to find a high-quality brand. Falernum adds cloves to almonds and limes.  Or, you can make Orgeat or Falernum yourself (more on that later).


Don the Beachcomber Mai Tai

1 1/2 oz Myer’s Dark Rum, dark body
1 oz Appletons Rum, medium body
3/4 oz fresh squeezed lime juice
1 oz fresh grapefruit juice
1/4 oz Falernum, a sweet syrup with flavors of almonds, cloves and limes
1/2 oz Cointreau
2 dashes angostura bitters
1 dash Pernod
1 cup cracked ice

Shake all the ingredients and pour all the contents into a rocks glass.

Trader Vic's Mai Tai

1 1/2 oz J. Wray 17 year old Jamaican Rum, golden, medium body
1 medium lime, juiced
1/2 oz Orange Curacao
1 dash Rock Candy Syrup
1 dash French Orgeat, (almond flavored liquor)
1 cup shaved ice
1 sprig fresh mint

Shake well, pour into glass decorate with fresh mint.

Martin Cate's Mai Tai

2 oz aged rum
3/4 oz freshly squeezed lime juice, juiced lime half reserved
1/2 oz orange curaçao
1/4 oz Rich Simple Syrup, also known as rock candy syrup
1/4 oz orgeat
1 cup crushed ice
1 mint sprig, for garnish

Use Rock Candy Syrup, which is 2 parts sugar to 1 part water.  Combine all ingredients except the mint sprig in a cocktail shaker, shake vigorously, and pour the entire contents into a double Old Fashioned glass. Garnish with the juiced lime half and a mint sprig.

To make your own Orgeat:

2 cups raw almonds
1 1/2 cups sugar
1 1/4 cups water
1 tsp orange flower water
1 oz vodka

Toast the almonds at 400º F for 4 minutes, shaking after 2 minutes.

Cool almonds then pulverize them in a blender or food processor.

Heat the sugar and water in a saucepan until the sugar dissolves.

Make your own Falernum

1/3 cup sliced raw almonds
30 whole cloves
1/2 cup light rum
8 limes
2/3 cup water
1/2 cup sugar

Toast the almonds in a 400º F oven for about 5 minutes.  Let cool.

Place the almonds and the cloves in a mason jar and pour in the rum.  Shake and let steep for 2 days.

Zest the limes, saving 4 limes for juicing after zesting.  Add the lime zest to the jar, shake and steep for 1 day.  Strain the mixture through cheesecloth, extracting as much liquid as possible.

With the juice of the 4 limes, add water and sugar in a saucepan and bring to a boil.  Cook until sugar is dissolved, about 5 minutes.  Let syrup cool, then combine with the strained almond and clove infusion.  Strain the mixture through a coffee filter and let rest for 12 hours prior to use.

The Don the Beachcomber’s recipe was a blend of medium and dark rums with Pernod and Cointreau as modifying spirits and incorporated spice (Falernum and Bitters) as well as good acidity (grapefruit and lime juice). It’s a well-structured, balanced and complex cocktail.   To tell you the truth, I think Don’s Mai Tai is a much better cocktail than Trader Vic’s.

Since Trader Vic spent a great deal of time promoting his claim as the inventor of the Mai Tai we might as well just go straight to the source:
” I was at the service bar in my Oakland restaurant. I took down a bottle of 17-year-old rum. It was J. Wray Nephew from Jamaica; surprisingly golden in color, medium bodied, but with the rich pungent flavor particular to the Jamaican blends. The flavor of this great rum wasn’t meant to be overpowered with heavy additions of fruit juices and flavorings. I took a fresh lime, added some orange curacao from Holland, a dash of Rock Candy Syrup, and a dollop of French Orgeat, for its subtle almond flavor. A generous amount of shaved ice and vigorous shaking by hand produced the marriage I was after. Half the lime shell went in for color … I stuck in a branch of fresh mint and gave two of them to Ham and Carrie Guild, friends from Tahiti, who were there that night. Carrie took one sip and said, “Mai Tai – Roa Ae”. In Tahitian this means “Out of This World – The Best”. Well, that was that. I named the drink “Mai Tai”.

You can  prepare a Trader Vic’s Mai Tai using creme de noyaux rather than orgeat. Both have an almond flavor but orgeat can more readily be found in coffee houses rather than behind a bar these days. Either will work, but note that the Noyaux will give the cocktail a reddish hue.

In any event, these recipes will open you to a new appreciation of the Mai Tai.  Have fun!


About trustforce

A well trained amateur chef, I have learned by taking some master classes and doing a lot of reading and experimentation. I cook and enjoy many different cuisines. The fun is getting it right, with great taste and presentation. The smells and appearance add to the pleasure of eating well. I can enjoy a great Chicago style hot dog or an Italian beef sandwich, or have equal pleasure from haut cuisine. All my recipe postings are extensively tested by me unless I state otherwise. I will sometimes post a recipe that sounds like it should be good before I actually make it myself, but I will always come back and revise the "untested" recipe after I've made it, with valid comments to keep old posts accurate and current. If I am not the originator of a recipe I will always correctly attribute the source author, even if I have modified the recipe. I will occasionally post reviews of local restaurants on the site. The big problem that I have with eating out is that I know too much about restaurants and I find it hard to ignore or forgive sloppy technique or bad ingredients. I pull no punches in my restaurant reviews!
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