What is it about time that attempts to ruin classic cocktails? The time has come to revive the often over sweetened and under appreciated Mai Tai.
The origin of this classic rum cocktail is one of the great debates in tikidom. Both Ernest Beaumont-Gantt (a.k.a. "Donn Beach," the father of tiki culture) and Trader Vic founder Victor Bergeron lay claim to its invention. This version borrows from Beaumont-Gantt's recipe, which adds dashes of Pernod and Angostura bitters for complexity.
Here's What You Need:
- Pineapple wedge, cherry and mint sprig, for garnish
- 1 dash Pernod
- 1 cup cracked ice
- 1 1/2 ounces dark rum, such as Meyer's Plantation
- 1/2 ounce orange curaçao
- Ice cubes
- 3/4 ounce fresh lime juice
- 1 ounce white rum
- 2 dashes Angostura bitters
Here's How To Make It:
- Fill a shaker with ice cubes.
- Add 1 ounce of the dark rum and the white rum, lime juice, curaçao, bitters and Pernod; shake well.
- Strain into a rocks glass filled with cracked ice.
- Float the remaining dark rum on top.
- Garnish with the pineapple, cherry and mint sprig.