Originally served in 1944 using 17-year-old Jamaican rum (J. Wray & Nephew), the first Mai Tai was a rich, golden cocktail swirled with fruit juice and other tropical flavors. With fresh lime juice, a hint of orange curacao, a dash of Rock Candy Syrup and a generous portion of French Orgeat for almond flavoring, this concoction comes very close to being “out of this world” — or, in Tahitian, mai tai.
Ingredients
2/3 oz. dark rum
2/3 oz. golden rum
1/3 oz. triple sec/Cointreau
1/3 oz. Orgeat (almond syrup)
2/3 oz. fresh lime juice
3 dashes grenadine
Directions
1. Pour all alcohols into a shaker over ice.
2. Shake vigorously.
3. Strain into a goblet.
4. Garnish with a tropical orchid or wedge of lime. Serve with straw and stirrer.
