INGREDIENTS:
2 oz. 17-year-old J. Wray Nephew Jamaican rum
1⁄2 oz. French Garnier Orgeat (almond syrup)
1⁄2 oz. Holland DeKuyper Orange Curaçao
1⁄4 oz. rock candy (simple) syrup
Mix, shake, pour over shaved ice in a rocks glass and garnish with a lime wedge and a sprig of mint
“Trader” Vic Bergeron created this destined-to-be-a-legend libation in 1944 in Oakland. “Mai Tai, Roa Ae,” exclaimed Vic’s friend Carrie Guild, a native Tahitian. “Out of this world,” she said, “the best.” And a drink was born. The recipe has since undergone three updates, resulting in today’s version—built for speed—which is made with 2 ounces of any fine dark rum, 4 ounces of Trader Vic’s signature Mai Tai mix (premixed Orgeat, Curaçao and simple syrup) and the juice of one large lime.
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