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Cover: Shaken and stirred

24Jun 12

The mai tai, an out of this world drink

Mai TaiThere are certain things about cocktails which I am very fussy about. Usually, if it includes an umbrella, I turn away in disgust. Moreover, if the garnish piles a slice of orange, a lemon twist, a mint sprig and even a straw in the glass, there is no way I am settling for it. At least, this is what I thought until I was presented with a beverage with all the above mentioned overcrowding my glass. Rules do happen to have exceptions, and the mai tai cocktail is mine.

The mai tai is a drink based on rum, Curacao liqueur and lime juice, associated with Polynesian-style settings, also known as tiki bars. According to history, it was first concocted by Victor Bergeron in 1944 at his restaurant in Oakland, California. Vic admitted during an interview that he was actually trying to impress some friends from Tahiti whom, after trying his sweet colourful cocktail, promptly exclaimed “Mai Tai, Roa Ae”, which in Tahitian means “Out of this world, the best”.

The original version included large amounts of both white and dark Jamaican rum. Over the years, the recipe has changed a lot, disguising the rum under layers of fruit. Still, the white and dark give it a unique, scented and strong taste that mixes nicely with the sweetness of the rest of the ingredients. As a friend of mine put it, “a mai tai should taste like a holiday on a tropical island where there is nothing but sun, fun and a good hangover the next day.”

Needed:

  • 3cl white rum
  • 3cl dark rum
  • 1.5cl orange curacao
  • 1.5cl syrup
  • 1cl pineapple juice
  • 1cl lime juice

How to make it:
1.Pour all the ingredients except the dark rum into a shaker with ice cubes and shake for 30 seconds.
2.Strain into an old-fashioned glass with ice.
3.Top with the dark rum.
4.Garnish with one, some or all: orange slice, a lemon slice, a mint spring, a straw and an umbrella!

Time: 5 minutes
Makes: 1 serving

Note: The combination of fruits in this drink reminded me of a recipe that I saw for poached pineapple upside-down cake. It might make a great combination with the mai tai tipple!

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