Presented by Cooks’ World and Pinnacle Wine & Liquor

Victor “Trader Vic” Bergeron claimed he created this rum sour in 1944 to freshen the bar menu at his eponymous restaurants, but he also created a great deal of confusion by keeping the recipe secret. When it became popular in the 1950s, amid the wild post-war popularity of tiki bars and restaurants, innumerable bartenders throughout the land produced knockoffs called Mai Tais made from rum, various fruit juices, and grenadine. Consequently, there are still dozens (if not hundreds) of Mai Tai recipes, and too many declare themselves “the original.”

Cocktail historian David Wondrich did the digging for us, and the recipe below is what Trader Vic created. It’s also far more straightforward than some of the ringers I found while browsing the internet. 

Vic’s original recipe called for 17-year-old Wray & Nephew Jamaican rum, which is no longer available. So Wondrich advised us to substitute “the oldest Jamaican available.” 

The recipe also calls for orgeat (ohr-ZHAT) syrup—a sweet, almond-flavored syrup or liqueur—of which there are a few options available, including at least a couple that are nonalcoholic (Liber & Co.’s and Rochester’s own Fee Brothers—neither is available at Pinnacle due to the absence of alcohol, but you may buy them from the producers or find them in grocery stores). If you prefer a little alcohol with your almonds, I’d suggest Caffo Fratelli d’Italia’s Amaretto. 

A SPECIAL NOTE FOR READERS WITH NUT ALLERGIES: I’m unaware of any orgeat alternatives that will provide its nutty flavor without actual nut content. That doesn’t mean you have to forego a nice Mai Tai, but you will want to replace the orgeat with a sweet syrup that evokes the same tropical feeling. Experiment with a rich banana liqueur or other tropical alternatives such as passionfruit syrup instead of the orgeat. Technically, that won’t be a Mai Tai, but it’ll be nut-free. 

FUN FACT ABOUT THE NAME “MAI TAI”
When Trader Vic created this drink, he offered one to a friend visiting from Tahiti, who pronounced the drink maita’i, which is Tahitian for “good.” Wondrich comments that, while this is a great drink, its “longevity comes from its association with Hawaii; like the Piña Colada, the Mai Tai is as much a symbol as a drink. It’s a getaway in a glass.” 

THE MAI TAI
2 oz Plantation Xaymaca Special Dry Jamaican Rum
½ oz Pierre Ferrand Dry Curaçao
½ oz Orgeat syrup or Caffo Amaretto
¾ oz Freshly squeezed lime juice
¼ oz Simple syrup (I use homemade Demerara syrup—2 parts sugar to 1 part water)

Combine ingredients in a shaker with plenty of ice and shake for 15-20 seconds until the drink is well chilled. Strain the drink into a double Old Fashioned glass or Collins/highball glass (over ice if you prefer). Garnish with a sprig of mint and a freshly sliced wheel of lime.

About our Cocktail of the Week partners—shop local and independent!
Cooks’ World and Pinnacle Wine & Liquor are less than a mile from each other, on Monroe Avenue near Twelve Corners in Brighton.

Cooks’ World, in business since 1978, is Rochester’s premier retailer of dining, kitchen, and cooking products, including a complete selection of glassware, mixology tools, and accessories for wine and spirits lovers. Follow Cooks’ World on Facebook and Instagram. Sign up here to receive Cooks’ World’s daily email specials and other news. 

Pinnacle Wine & Liquor, in business since 1997, offers a thoughtfully curated selection of spirits and wine from around the world, with a savvy staff to assist in your selection and encourage you along your cocktail and wine journey. Follow Pinnacle on Facebook and Instagram. For the inside track on Pinnacle’s spirits sales, send two text messages to (585)765-7546:
— Text the word “bourbon,” to receive weekly text messages offering the chance to buy rare or allocated whiskies or special prices on popular products.
—Text the word “spirits,” to receive roughly monthly offers on fine spirits other than whiskies.