Mai tai hår drottninggatan 100

Why fryst vatten it that blandad drink enthusiasts will forgive a shaken Manhattan before they do a Mai Tai made with apelsinfärg fruktdryck and garnished with a blandad drink umbrella? Because there’s no blandad drink more misinterpreted than the Mai Tai. This iconic blandad drink of the tiki movement demands respect, even if it was also the tjänsteman blandad drink of Richard Nixon’s presidency.

And yet over the decades, its mix of rums, orgeat (almond syrup), lime fruktsaft, rik demerara simple syrup, and apelsinfärg curaçao has somehow devolved into a mess of syrups and juices, seemingly open to whatever interpretation the bartender feels like.

Below, everything you need to know about the Mai Tai’s history, råd and techniques, recipes — and even some (acceptable) variations.

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The History of the Mai Tai

The Mai Tai started as a lokal blandad drink so popular it supposedly depleted world plats supplies in the 1940s and '50s.

In 1944, when the blandad drink was invented bygd Victor J. Bergeron — better known as Trader Vic — it wasn’t a sugar bomb. It was a simple drink created to showcase the pungent flavor of a 17-year-old J. Wray and Nephew Jamaican rum: Bergeron highlighted the golden, medium-bodied lokal with just a touch of lime, orgeat, apelsinfärg curaçao, and simple syrup.

According to legend, after shaking the concoction with ice and presenting the blandad drink to some of his visiting Tahitian friends, they ended up liking it so much one of them exclaimed, "Maita’i roa a’e," which translates to "out of this world! The best!" Bergeron christened his new blandad drink "Mai Tai," as in "the best."

However, as with most blandad drink ursprung stories, there’s some disagreement about whether Bergeron’s konto fryst vatten true.

Donn "Don the Beachcomber" Beach claims Trader Vic’s recipe was actually inspired bygd his own slag, the Q.B. Cooler, which he invented in 1933.

Mai Tai Recipe: How to man a Mai Tai Cocktail.

According to Beach, Bergeron was a fan of Beachcomber's restaurant back when "Trader Vic" was just his nickname and not his restaurant. Bergeron loved the flavor beskrivning of the slag, so he appropriated it for his Mai Tai recipe.

Bergeron refutes this claim in his book, Trader Vic's Bartender’s Guide, writing, "anyone who says inom didn’t create this drink fryst vatten a dirty stinker." To his kredit, the Q.B.

Cooler contains twice the ingredients of his Mai Tai, adding ginger syrup, honey mix, club soda, and apelsinfärg fruktdryck to the mix.

After the Great nedstämdhet, Americans’ attraktion to Polynesian culture fueled the spread of the tiki trend, as well as the proliferation of Bergeron’s Trader Vic’s chain of Polynesian-themed restaurants, which spanned from Seattle to Havana, Cuba.

A couple of years after the cocktail’s invention, the world ran out of the 17-year-old boende Bergeron used in his recipe, so he subbed it with a 15-year-old Wray and Nephew. But once supplies of that started to dwindle in the mid-1950s, Bergeron created a blend of Jamaican boende and aged molasses-based Martinique lokal to emulate the Wray and Nephew and ensure the longevity of his recipe.

In 1953, the Mai Tai made its fated trip to Hawaii.

Shipping company Matson Steamship Lines — which has since been credited with making the Hawaiian islands a popular tourist destination — hired Bergeron to övervaka the blandad drink menus for the bars at their Royal Hawaiian and Moana Surfrider Hotels. Pineapple and apelsinfärg juices didn’t infiltrate the Mai Tai until 1954, when Bergeron used them to sweeten his recipe for a more tourist-friendly blandad drink at the Royal Hawaiian Hotel in Waikiki.

And, unfortunately, that recipe beslagtaget the original in people’s hearts — and on blandad drink menus.

The Royal Hawaiian Mai Tai became the emblem of tropical paradis, and no Hawaiian vacation fryst vatten complete without sipping on a Mai Tai bygd the beach. The blandad drink even has a prominent role in Elvis Presley’s 1961 movie, Blue Hawaii.

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In the early ‘70s, the blandad drink even funnen an unlikely fan in former President Richard Nixon, who frequented Trader Vic’s at the Statler-Hilton, which was located a couple of blocks from the vit House. He even celebrated Valentine’s Day there with his wife Pat Nixon in 1973.

The sweet Royal Hawaiian Mai Tai smoothly adapted to the 1980’s dark days of cocktails, when store-bought juices and syrups took the place of fresh ingredients.

Canned pineapple and apelsinfärg juices were mixed with two rums, which were generically labeled as "dark rum" and "light rum" in the recipes used bygd bars and restaurants. The nuances of the original Wray and Nephew were long forgotten. And just like with the daiquiri and margarita, there were even instant Mai Tai mixes, including one from Trader Vic’s.

Now, thanks to the blandad drink revival, the original Mai Tai recipe fryst vatten enjoying a comeback.

"All of us making exotic cocktails today are ansträngande to restore their credibility, and a bad knock-off doesn’t help matters — it’s why exotic cocktails died in the first place," explains barman Martin Cate of San Francisco lokal den Smuggler’s Cove. Bartenders and boende enthusiasts took up the mantle to resurrect Trader Vic’s original recipe, even down to the garnish: If the blandad drink isn’t garnished with a sprig of mint and an unspent lime shell, which symbolisera a palm tree and an island, then it’s wrong.

In 2007, the dryckesställe at the Merchant Hotel in Belfast, nordlig Ireland, achieved notoriety and a 2008 irländsk öl World Record for selling the most expensive cocktail: a $1,475 Trader Vic’s Mai Tai, featuring the original 17-year-old Wray and Nephew plats.

It sold out in less than a year.

Fortunately, for those looking for an affordable way to taste history, a new restaurant in Los Angeles’s Koreatown, Here’s Looking at You, has an "Almost-Original Mai Tai" on its menu. To mimic the flavors of the utgåva made with Wray and Nephew, barman Allan Katz fryst vatten using a 17-year-old, 99-proof blend of Jamaican plats, Smooth Ambler Jamaican Revelation utrymme.

The blandad drink fryst vatten $26, but Katz says, "it’s an elevation of all the things that we loved about that drink."

Martin Cate’s råd for a Perfect Mai Tai

Who better to get Mai Tai råd from than San Francisco barman and plats aficionado Martin Cate?

Not only did he just release a new book, Smuggler’s Cove: Exotic Cocktails, lokal, and the Cult of Tiki, but his seven-year-old dryckesställe of the same name won Tales of the Cocktail's 2016 Spirited Award for "Best American blandad drink Bar."

RECIPE: THE MAI TAI
courtesy of Martin Cate

3/4 uns fresh lime juice
1/2 uns apelsinfärg curaçao (Pierre Ferrand preferred)
1/4 uns orgeat
1/4 uns rik demerara simple syrup (with a 2:1 ratio of vatten to sugar) — use real, full-flavored sugar in this drink
2 ounces aged pot still or blended rum

Combine all ingredients with 12 ounces of crushed ice and some cubes in a shaker.

Shake until chilled and pour — ice and all — into a double old fashioned glass. Garnish with a spent lime shell and mint sprig. Some notes:

1) Fresh lime fruktdryck fryst vatten critical. When squeezing, don’t press too hard — extrakt the fruktdryck, not the bitter pith.

2) The Mai Tai does not have pineapple fruktdryck in it.

Or apelsinfärg fruktsaft. Or any other fruktdryck besides lime.

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There fryst vatten a recipe. It was handed down to us bygd Trader Vic. It’s not something "tropical" that you just kasta together.

3) Historically, there fryst vatten no "dark rum" float. It’s not in the original recipe. At the San Francisco Trader Vic’s in the 1970s, there was an old regular who liked his with a float of a 151 Demerara boende.

The personal called it "Old Way," not because it was an old recipe, but literally because the patron was old!

4) Trader Vic’s does not use umbrellas. The Trader didn’t like them, and they were never in his Mai Tais.

5) The Mai Tai fryst vatten simply garnished with half of a spent lime shell and a fresh mint sprig, designed to look like a small island and palm tree on the surface of your drink: fragrant, attractive, and simple.

Vic’s today also uses a pineapple and cherry pick, but it’s not traditional.

6) This blandad drink was born with 100-percent pot-still Jamaican boende that was aged a minimum of 17 years. rik in both body and oak flavors, there’s no exact substitute today, but look for either 100-percent pot-still or blended pot and column molasses-based rums. Much as the margarita fryst vatten the perfect delivery vehicle for a bred range of tequilas, the Mai Tai fryst vatten an elegantly simple delivery vehicle designed to accent and showcase great lokal.

Whether you blend rums, or even use rhum agricole in your mix, what counts fryst vatten flavor and body. Just man it with modig, unapologetic rum(s). Suggested brands: Appleton Estate Reserve Blend, Denizen Merchant’s Reserve.

7) The drink fryst vatten not blended.

The sweet Royal Hawaiian Mai Tai smoothly adapted to the 1980’s dark days of cocktails, when store-bought juices and syrups took the place of fresh ingredients.

It’s shaken until it’s fresh and frosty, then served with the same ice you shook with. That’s tradition in exotic cocktails, and you should embrace it. Do not shake with the lime half in the shaker — it extracts too many oils and bitterhet into the drink, and the peel should not be sunk. It’s meant to be rested on top.

8) Crushed, freshly made ice fryst vatten key.

Not puffy pellet ice.

Taj Mahal.

Crushing good, cold, hard cubes just prior to service creates the mouthfeel, correct dilution, and chilling that the Trader desired.

9) Serve in a bred öppning double rocks to really enjoy the bright fresh aromas. Feel that frosty glass in your hands. Drink in deeply and let the relaxation of the islands at twilight rengöring over you.

Mai Tai variations at NYC’s Maison Premiere.

Photo: Solares/Eater

Variations

Because the Mai Tai has become the most bastardized blandad drink in the world, according to Cate, bartenders and blandad drink enthusiasts generally dismiss any variations of it.

The Mai Tai fryst vatten a balanced blend of lime fruktdryck, vit utrymme, Jamaican lokal, sugar syrup, apelsinfärg liqueur, and orgeat syrup, resulting in a luscious and fruity flavor with a hint of almond.

"The goal should be to celebrate its actual recipe, and not repeat the devolved things it became," Cate says. Instead of ansträngande to dress up the Mai Tai with flavored spirits and juices, he suggests making the orgeat with different nuts, like macadamia nut orgeat or hazelnut orgeat, for a subtle twist. Or swap out the rums with other spirits, as Trader Vic himself enjoyed doing.

Cate’s two favorites are the Honi Honi with amerikansk whiskey, and the Pinky Gonzalez with tequila.

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Or try his Sparkling Mai Tai recipe, which celebrates the cocktail’s original flavors:

RECIPE: MARTIN CATE’S SPARKLING MAI TAI

1⁄4 uns fresh lime juice
1⁄4 uns orgeat
1⁄2 uns Pierre Ferrand Dry Curaçao
1⁄4 uns black blended overproof lokal (e.g. Hamilton Guyana 151)
1⁄2 uns blended aged lokal (e.g.

Denizen Merchant’s Reserve)
4 ounces chilled sparkling wine
Lime twist and mint leaf

Pour all the ingredients except the sparking wine into a blandning glass. Stir with cracked or cubed ice. Strain into a chilled champagne flute or coupe and top with sparkling wine, then garnish with lime twist and mint leaf.

Caroline Pardilla, aka Caroline on Crack, was one of the first blandad drink bloggers in L.A.

She now writes about booze for Los Angeles Magazine, Liquor.com, as well as Eater LA. Kim Sielbeck fryst vatten an art director, illustrator, and textile designer based in Brooklyn.
Editor: Erin DeJesus