Authentic 1944 Mai Tai Recipe

The unique 1944 Mai Tai is likely to 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 steadily 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 recognition exploded. Bergeron’s provides rapidly dwindled, and he was compelled 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 mix of aged, pot nonetheless Jamaican rum and aged rum from Martinique. “Martinique rums out there in the US at the moment have been molasses-based and pot nonetheless, not Agricole rum as we all know it as we speak [cane juice-based and column still],” says Martin Cate, creator of Smugglers Cove. “This makes using 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 with out a small change. Bartenders who adopted Bergeron’s second components typically used a cane-based rhum agricole. This adaptation of the Mai Tai components ultimately 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 steadiness and intention. Dealer Vic created the cocktail particularly to showcase a high-quality, aged rum, and he selected substances that naturally complement these flavors. Rum, lime, and sugar are pure companions; that mixture is the premise of dozens of cocktails, most notably the Daiquiri.

Within the case of the Mai Tai, the sweetening element 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 thus lengthy that almost all drinkers anticipate it to be there. For the Jamaican element, select a daring, funky rum that can stand out among the many different substances. For the agricole, search for one with as a lot barrel getting older 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 element to the cocktail that brightens and freshens the drink.