mai tai

When I told F&W spirits correspondent Jim Meehan that I was going to Belfast, he told me the city is home to one of the world’s best cocktail bars, at the Merchant Hotel. Sean Muldoon is the bar manager and brains behind “The Bar,” and his ambitious cocktail list reads like a guide to the art of mixology, with definitions, a glassware chart, historic illustrations and even some recipes. But the item on the list that immediately drew my attention was the Platinum Level Mai Tai, surely one of the world's most expensive drinks at 750 pounds (about $1,200). Muldoon makes it with 17-year-old Wray and Nephew rum—one of the key ingredients in the original Trader Vic’s Mai Tai. The bottle is one of just 12 and dates back to the 1940s; only one measure of rum is left in it. I decided to leave it for a true cocktail connoisseur (and someone with deeper pockets), and settled for the 10 pound ($16) Silver Level Mai Tai, mixed with Inner Circle Green Dot rum. It was great—and a welcome break from all the Guinness I’d been drinking.

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