Mai Tai

Recipe courtesy of Ben Clemons

Invented (arguably) by Trader Vic in his Oakland, CA restaurant in 1944, the Mai Tai gets its name from from a friend of Vic's, who tasted his first ever concoction and remarked that the drink was "mai tai," a Tahitian colloquialism that roughly translates to "awesome." We can't argue there. 

You might hear Mai Tai and think of some drink you had at a Chinese restaurant somewhere that was extremely sweet and bright red, garnished with pineapple and cherries, but in actuality that drink couldn't have been further from the real thing. Sometime in the illustrious 70's the Mai Tai went off the rails in American restaurants, becoming bastardized into some sort of rum punch made with shitty, cheap liquor and finished with whatever sweet juice and grenadine was available. Of course they were popular! Your mom and her friends (and everyone else) loved sweet, fruity drinks of an unnaturally red hue! 

We want to put those days behind us and drink the real thing; which is a refreshing, boozy concoction straight from the beach.

Equipment:

Cocktail shaker
Crushed ice

Ingredients:

2 oz Afrohead XO Aged Dark Rum   (Appleton Estate is traditionally used)
.75 oz fresh lime juice
.75 oz orgeat syrup
.5 oz Pierre Ferrand Dry Curacao 
fresh mint
Luxardo Maraschino Cherry

Method:

Fill cocktail shaker and with crushed ice. In shaker combine rum, lime juice, orgeat, and curaçao. Shake vigorously and strain over crushed ice in a tall glass. Garnish with mint and cherry.