Victor “Trader Vic” Bergeron created the Mai Tai in 1944 using a special supply of 17-year-old imported Jamaican rum. Since this rum is no longer produced, Marco Dionysos uses a blend of aged rums to approximate its flavor.
Slideshow:Terrific Rum Cocktails
1 ounce aged dark rum, preferably Jamaican
1 ounce aged Martinique rum
1/2 ounce orange curaçao
3/4 ounce fresh lime juice, lime shell reserved for garnish
1/2 ounce orgeat (almond-flavored syrup)
1 mint sprig, for garnish
How to Make It
Fill a cocktail shaker with crushed ice. Add both rums, the curaçao, lime juice and orgeat and shake well. Pour the drink unstrained into a chilled double rocks glass and garnish with the lime shell and mint sprig.
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