My F&W
quick save (...)
Mai Tai
© Lucy Schaeffer

Mai Tai

  • SERVINGS: Makes 1 drink

The origin of this classic rum cocktail is one of the great debates in tikidom. Both Ernest Beaumont-Gantt (a.k.a. "Donn Beach," the father of tiki culture) and Trader Vic founder Victor Bergeron lay claim to its invention. This version borrows from Beaumont-Gantt's recipe, which adds dashes of Pernod and Angostura bitters for complexity.

  1. Pineapple wedge, cherry and mint sprig, for garnish
  2. 1 dash Pernod
  3. 1 cup cracked ice
  4. 1 1/2 ounces dark rum, such as Meyer's Plantation
  5. 1/2 ounce orange curaçao
  6. Ice cubes
  7. 3/4 ounce fresh lime juice
  8. 1 ounce white rum
  9. 2 dashes Angostura bitters
  1. Fill a shaker with ice cubes. Add 1 ounce of the dark rum and the white rum, lime juice, curaçao, bitters and Pernod; shake well. Strain into a rocks glass filled with cracked ice. Float the remaining dark rum on top. Garnish with the pineapple, cherry and mint sprig.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.