Food & Wine Mai Tai

Food & Wine Mai Tai

Food & Wine Mai Tai

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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.

format_list_bulletedIngredients

  • 1 dash Pernod
  • 1 cup Cracked ice
  • 1 1/2 oz Dark rum
  • 1/2 oz Orange curacao
  • 3/4 oz Fresh lime juice
  • 1 oz White rum
  • 2 dashes Angostura
  • Pineapple wedge
  • 1 Maraschino cherry
  • 1 Mint sprig

Tools

  • Shaker
  • Hawthorne strainer

How to Mix

  1. Fill a shaker with ice cubes
  2. Add 1 oz of the dark rum
  3. Add white rum, lime juice, curacao, bitters and Pernod
  4. Shake well and strain into rocks glass
  5. Float the remaining dark rum on top
  6. Garnish with the pineapple, cherry and mint spring
CONTRIBUTED BY NICK FAUCHALD PHOTO © LUCY SCHAEFFER

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