How to make ...
TT Mai Tai
This is our take on the Mai Tai, using a blend of dark and white rum, triple sec, orgeat and lime juice, with the addition of pineapple juice and a final kick of overproof rum.
Ingredients
75ml Rum Blend (1:1 dark and white rum)
20ml Triple Sec
25ml Orgeat
25ml Lime Juice/1 Lime
20ml Pineapple Juice
Overproof Rum to finish
Powdered Cinnamon
Empty Lime Shell, Orange Slice and Mint Sprig to Garnish
Times:
Prep: 2 Minutes
Make: 30 Seconds
Total: 2 Minutes and 30 Seconds
Calories:
94 calories
Allergens:
Servings:
Serves 1
Method
Using your jigger to measure, add the rum blend, triple sec, pineapple juice and orgeat to your Boston glass or shaker
Using your elbow press, squeeze 25ml or the juice of one lime and add to shaker
Fill with cubed ice and seal
Shake vigorously for 10-15 seconds
Serve with dirty ice (ice from shaker) in a hurricane glass or tiki mug
Hollow out one empty lime shell to create a bowl and balance on top of drink
Fill lime bowl with overproof rum and light with match
Sprinkle with cinnamon to create some indoor fireworks
Blow out flame and pour remaining overproof into drink before stirring
Garnish with orange slice and mint sprig
Serve and enjoy
Equipment
Shaker
Jigger/Measure
Hawthorn Strainer
Elbow Press
Matches
Cubed Ice
Crushed Ice
History
The Mai Tai is a firm favourite among bartenders and cocktail drinkers alike. This classic tiki drink, like so many of its contemporaries, was invented by tiki legend Victor ‘Trader Vic’ Bergeron back in 1944. The Mai Tai was the subject of some contention, with Vic’s tiki forerunner, Donn Beach claiming to have invented the drink 11 years before, but most agree that this was in reference to his drink a Q.B Cooler which bore only a passing resemblance.
Either way, the Mai Tai went on to become Hawaii’s national drink and even featured prominently in the Elvis Presley film Blue Hawaii.
