Base Spirit : Rum

A truely tropical drink whose very exotic taste transports your mind to the sun soaked beaches, clear blue waters and relaxed paradise of the Polynesian Islands. The origins of the Mai Tai date back to 1930's or 1940's depending on whose story is to be believed.

Victor J. "Trader Vic" Bregeron claims to have created the Mai Tai in 1944 at his Polynesian style restaurant Trader Vic's in Oakland, California. Initially given to a couple of friends from Tahiti, followed by a Tahitian cry of "Mai Tai - Roa Ae" meaning "Out of this world - The best" and so a new drink was born. His story continues that for several years the Mai Tai celebtrated local success in california before it was taken in 1953 to the Hawaiian Islands, where over the next couple of years its popularity spread to that of today. (Ref: Trader Vic's Website)

Despite having been credited as the founding father of Tiki restaurants and bars, there is far less suggestion that Don the Beachcomber was also responsible for creating the Mai Tai. Stating "Not true!" to the claim that Trader Vic had invented the Mai Tai, Donn Beach claimed that he had invented it in 1932 when he opened his first Beachcomber restaurant in Hollywood. The brief article of the Honolulu Advertiser of July 16th 1986 only continues with Donn stating that over the years his style of restaurants, drinks and ideas were copied. (Ref: Don the Beachcomber's Website)

Despite neither Donn or Victor appearing to provide nothing more than their word as proof, the consensus of most sources, including Wikipedia is that credit goes to Victor J. "Trader Vic" Bergeron with its creation. Irrespective of its origins, today the Mai Tai has taken on a life of its own with a number of variations and still remains one of the more popular cocktails.

Using the Citrus Juicer, prepare the Lime Juice first. Once you have your lime juice, half fill the Cocktail Shaker with Ice and pour in the Golden and Dark Rums, the Triple Sec, the Orgeat Syrup, the Lime Juice and shake until the shaker becomes cold to the touch.

Half fill a Highball Glass with Ice and strain the shaken mix into the glass. Add the Maraschino Cherry, Pineapple Wedge and the Sprig of Mint to garnish, adding the Drinking Straw before serving.