Muse of Mixology title
The Mai Tai
The Mai Tai is arguably the most famous of all the Tiki cocktails. It became wildly popular in the ’50s and ’60s and was even featured in Elvis Presley’s Blue Hawaii film. But its origin comes down to a feud between the two OG Tiki guys, and I don’t think anyone but them knows the truth. I am, of course, talking about Trader Vic and Donn Beach. Legend has it that in 1944, Victor Bergeron was testing out a new drink with some Tahitian friends at his Trader Vic’s in Oakland, California. They loved it, and one exclaimed, “Maita’i roa a’e,” which means “Out of this world! The Best!”. This would then become the restaurant’s flagship cocktail. The other story is that Donn Beach created the Mai Tai at HIS bar, Don The Beachcomber, in 1933. Originally made with 17-year rum at Trader Vic’s, one can only imagine how that first version must have tasted. When that rum was no longer available, he switched to using 15-year Wray and Nephew, and eventually, it became a blend of Jamaican and Martinique rums.
The Mai Tai gained more popularity and tourist attention when it was introduced to Hawaii in 1953 when Bergeron consulted on cocktail menus at the Moana Surfrider and the Royal Hawaiian Hotels. Today it continues to reign as the king of Tiki cocktails, and with the resurgence of the craft cocktail world, creative versions have emerged on menus around the world.
So enough about the history, what is in it?? Deriving from the “sour” family, the Mai Tai is simply rum, curaçao, lime juice, and orgeat. What makes this drink so incredibly complex is the orgeat.
The Mai Tai
Orgeat (Pronounced ORR-ZHAT, like Zsa Zsa Gabor) is a sweet non-alcoholic syrup made traditionally from almonds, sugar, and orange flower water. The color is pearly, and the texture is creamy and silky. It was initially created with a combination of barley and almonds, and in the 1864 English and Australian Cookery Book, it was listed as having bitter almonds in it. Side Note: Bitter almonds contain cyanide and, in large quantities, can be lethal. I don’t suggest using them in any capacity!
Many brands of orgeat are available, and not all are created equal. Some brands use almond extract, while others are crafted using fresh almonds. I like to make it from scratch, which takes a little time, but the result is worth it. Unique versions substitute nuts, such as pistachios, cashews, or sunflower seeds. Orange flower water is added to bring in perfumey floral notes, and baking spices such as cinnamon or nutmeg are included in some regions. Rosewater can be used in place of the orange flower water too, but it can be pretty overpowering, so use it sparingly. I prefer to roast the nuts/seeds before chopping them up and adding them to the syrup because that adds complexity to the flavors. I have included my pistachio orgeat recipe below:
Spread 1 cup of raw shelled pistachios on a sheet pan, and roast for 10 minutes in the oven at 250 degrees. Remove from the oven and allow to cool fully. (Your house will smell amazing, by the way). When the nuts are at room temperature, chop them finely or put them into a food processor. Add 4 cups of water and 4 cups of sugar using a large saucepan. Place on the stove and heat on medium, stirring until the sugar dissolves. Add the chopped nuts, ¼ oz. of orange flower water, and the peel of one orange, and continue to cook for 15 minutes. Remove from heat and allow the syrup to cool completely. Using a slotted spoon, remove the chopped nuts and pour the syrup through a fine-mesh screen to remove the little pieces and parts. Refrigerate for up to 10 days.
TRADER VIC’S ORIGINAL MAI TAI
2 oz. of 17-Year-Old J.Wray Nephew Jamaican Rum
½ oz. Orange Curaçao
½ oz. French Orgeat Syrup
¼ oz. Rock Candy Syrup
Juice from one whole Lime
Shake well with ice and serve in a tall glass on crushed ice. Garnish with ½ of a lime shell and a large sprig of fresh mint.
*My variation:
1 oz. Jamaican Rum
1 oz. Martinique Rum
½ oz. Dry Curaçao
1 oz. Almond Orgeat Syrup
Shake well with ice and serve in a tall glass on crushed ice. Top with two dashes of Angostura Bitters. Feel free to use the traditional, or add a flower, cherry, or your favorite Tiki-inspired garnish.
-Cris Dehlavi-
