Classic Cocktails: Mai Tai

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.

Some Background:

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.