Authentic 1944 Mai Tai Recipe

The unique 1944 Mai Tai could be essentially the most misunderstood cocktail of all time. What was initially supposed to be a balanced mix of rum, lime juice, orange liqueur, orgeat, and easy syrup progressively devolved right into a broad, catch-all time period for any tropical drink with rum and fruit juice.

The Mai Tai was created by Victor “Dealer Vic” Bergeron in 1944 at his namesake restaurant and bar in Oakland, California. Bergeron created the cocktail as a strategy to showcase the 17-year-old J. Wray & Nephew Rum, a daring, funky, but nonetheless refined pot nonetheless rum. The distillery stopped producing the 17-year expression when the Mai Tai’s reputation exploded. Bergeron’s provides rapidly dwindled, and he was pressured to modify to the 15-year J. Wray & Nephew bottling, which, in flip, additionally grew to become scarce.

To approximate the flavour of the unique 17-year rum, Bergeron created what he referred to as his “Second Adjusted Mai Tai Method,” a combination of aged, pot nonetheless Jamaican rum and aged rum from Martinique. “Martinique rums obtainable in the USA at the moment had been molasses-based and pot nonetheless, not Agricole rum as we all know it right now [cane juice-based and column still],” says Martin Cate, creator of Smugglers Cove. “This makes the usage of Martinique a logical one for sustaining some consistency in style profile.”

Within the intervening years, whereas the Mai Tai grew to become a sugary mess of pineapple juice, grenadine, and light-weight rum, the unique Mai Tai recipe persevered, although not and not using a small change. Bartenders who adopted Bergeron’s second method usually used a cane-based rhum agricole. This adaptation of the Mai Tai method finally grew to become the broadly agreed-upon recipe for a basic 1944 Mai Tai amongst mixologists.

Why the Mai Tai Works

The basic Mai Tai is an train in stability and intention. Dealer Vic created the cocktail particularly to showcase a high-quality, aged rum, and he selected components that naturally complement these flavors. Rum, lime, and sugar are pure companions; that mixture is the idea of dozens of cocktails, most notably the Daiquiri.

Within the case of the Mai Tai, the sweetening part is break up between orgeat, orange curaçao, and a wealthy easy syrup. The orgeat introduces nutty aromatics to the drink, whereas the orange liqueur enhances the citrus flavors and provides a little bit of sweetness.

Selecting the proper rums is essential when making a Mai Tai. Many purists will say that something labeled as a “1944 Mai Tai” ought to use solely a pot-still Jamaican rum, however at this level, the drink has been made with rhum agricole for therefore lengthy that the majority drinkers anticipate it to be there. For the Jamaican part, select a daring, funky rum that may stand out among the many different components. For the agricole, search for one with as a lot barrel getting old as doable, like Rhum J.M VSOP or Clément VSOP.

The mint and halved lime garnishes add extra to the drink than simply evoking a tiny island with a palm tree. The citrus oil and mint add an fragrant part to the cocktail that brightens and freshens the drink.