One of my first ever “alcoholic” drinks, next to the “Zombie” as I was a under-age high school student on a French club trip to Quebec, Canada from the States. Introduced to me by my teacher, I thoroughly enjoyed this beverage and have savored it ever since. The “Mai Tai” is based on a concoction of rum, Curacao, lime, and other fruit juices such as orange and/or pineapple. Legend has it that it was invented by the “Trader Vic’s” restaurant in Oakland California (1944). However, Don the Beachcomber claimed to have invented it first in 1933 at his bar in Hollywood. Besides these two “original” inventor’s, there are many creators of various variants of this elixir, some of whose recipes are below.
“Maita’i” is the Tahitian word for “good”. A internet search provided over 11 different recipes for this drink. Popular from the 1950’s and 60’s, the Mai Tai was found in almost every restaurant, bar, and “island” styled establishment around the world and is most associated with “tiki” culture.

Recipe #1

Pour light rum with the creme de almond and triple sec into a collins glass. Fill with equal parts of sweet/sour mix and pineapple (or orange) juice. Add the dark rum, serve with a large straw and umbrella or tiki garnish. Serve unstirred.

  • 1/2 oz creme de almond
  • 1/2 oz triple sec
  • sweet and sour mix
  • pineapple juice
  • 1/2 oz Myer’s® dark rum

Recipe #1

  • 1 oz light rum
  • 1/2 oz lime juice
  • 1/2 oz orange curacao
  • 1/2 oz orgeat syrup
  • 1 oz dark rum
  • maraschino cherry for garnish

Mix all ingredients together except dark rum, shake in shaker with ice cubes. Strain into old-fashioned glass half-filled with ice, top with dark rum. Garnish with cherry.

Recipe #1

  • 1 ounce light rum
  • 1/2 ounce triple sec
  • 1/4 ounce lime juice
  • 1 1/2 ounces pineapple juice
  • 1 1/2 ounces orange juice
  • 1 dash of grenadine
  • 1/2 ounce dark rum
  • maraschino cherry for garnish

Mix all the ingredients except the dark rum into a shaker with ice. Shake and strain into glass half filled with ice, top off with dark rum and cherry garnish.


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