Mai Tai

Mai Tai - In honor of National Mai Tai Day, I am sporting the Smuggler’s Cove rendition for the occasion. The origins of the Mai Tai are debated by some, but for most, Trader Vic was the progenitor and creator. Victor Bergeron, in 1944 was at his restaurant in Oakland, standing at the service bar when he took down a bottle of 17 year old Wray & Nephew Rum from Jamaica. This rum from 1944 vintage is now worth about $32,000 at last sale, fyi. It possesses a rich, pungent funk that only Jamaican rum can deliver. He did not want to overpower this exceptional rum with any overt sweetness, so just a half a lime, a dash of orgeat (almond syrup), dash of simple syrup and Orange Curacao, along with the rum made a new, tiki concoction. Upon completion, he served to two Tahitian friends (Ham and Carrie Guild) and they exclaimed “Mai Tai- Roa Ae”, which in Tahitian means “Out of this world, the best!”

Since that rum iss beyond my means, I have used the Hamilton Pot Still Black Rum from Jamaica and the JM Rhum VS from Martinique to lay a double dose of funk on this special day. Cheers!

In a shaker full of cracked ice add:

• .75 oz Fresh Lime Juice

• .25 oz Simple Syrup

• .25 oz Orgeat Syrup

• .5 oz Pierre Ferrand’s Orange Curacao

• 2 oz Hamilton’s Pot Still Black Rum from Worthy Park

• 1 oz of J.M. Rhum VS

  Shake vigorously and pour into a double Old Fashioned Glass of cracked/shaved ice

• Garnish with a spent Lime Wheel and generous Mint sprigs. Enjoy!

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