Mai-Tai's'

Don the Beachcomber Mai Tai

This version is much closer to what Don the Beachcomber served in his restaurants. It can be garnished with various fruits, as in the above recipe. Falernum is a spice and lime-based Caribbean liqueur/syrup with a very different taste from the Orgeat Syrup used in the Maitai #1.

Ingredients

2 oz (or 1/4 cup) water
3/4 oz or 1-1/2 tablespoons fresh lime juice
1 oz or 2 tablespoons fresh grapefruit juice
1 oz or 2 tablespoons Simple syrup
1 oz or 2 tablespoons dark rum
1-1/2 oz or 3 tablespoons golden rum
1/2 oz or 1 tablespoon Cointreau or triple Sec
1/4 oz or 1/2 tablespoon Falernum liqueur/syrup
2 dashes or scant 1/2 teaspoon Angostura bitters
1 dash or scant 1/4 teaspoon absinthe

Shake all the ingredients in a shaker with ice and strain into a tall highball glass filled with crushed ice. Garnish with fruits and serve with a straw.


Pineapple Variation Mai Tai
(AKA a fun rum/juice drink, but not really a Mai Tai)

2 oz orange juice
2 oz pineapple juice
1 oz Rose's lime juice
1 oz dark rum
1 oz light rum
1/2 oz triple sec
1/2 oz grenadine

Shake all the ingredients in a shaker with ice and strain into a tall highball glass filled with crushed ice. Garnish with fruits and serve with a straw.


O'Sheas Famous Vodka "Mai Tai"
(also not really a Mai-Tai)

Ingredients

3 Ounces Raspberry or Regular Vodka
3 Oz. Of Cranberry Juice
3 Oz. of Orange Juice
3 Oz. of Pineapple Juice
3 Oz. of All Natural 7-Up

Instructions
Pour vodka over shaved ice
Add juices, stir with vodka in cocktail shaker
Strain or leave with ice.


Recipe #9 Aussie Beachcomber Mai-Tai

Ingredients:

2 Shots - Good Quality Spiced Rum
1 Shot - Cointreau
1 Shot - Orgeat Syrup
Splash - Agave Syrup
1/2 Lime - Juice
2-3 Sprigs Mint
Mulled Pineapple (Optional)
Glass: Low Ball Glass

Method:

Pre-cool the glass with ice. Add all the ingredients into a cocktail shaker including the mint (mint must bruise with ice). Shake vigorously and pour into the glass over ice.


Samurai Steve's Iowa Mai Tai 1 oz white rum (Paramount or better)
1 oz spiced rum (Captain Morgan or better)
1 oz orange rum (Bacardi O or better)
1 oz Malibu rum
1 oz Sour mix
1/2 oz Grenadine
4 oz Pineapple Juice
2 oz Orange Juice

Mix rums into glass with ice Add Pineapple and Orange juices Top with Sour Mix and Grenadine Add swirly straw or tiny umbrella


Mirage Hotel Mai-Tai, Las Vegas Recipe

Very close to the original recipe.

Ingredients

1 1/4 oz Appleton Jamaican rum
1 1/4 oz Mount Gay Eclipse rum
1/2 oz orange curacao
juice of 1 1/2 fresh lime
1/2 oz Orgeat Syrup (almond syrup)
1/2 oz Rock candy syrup (2 parts sugar, 1 part water, boil until syrup)
Splash of Grenadine to achieve appropriate color.

In an ice filled mixing glass add above ingredients minus the appleton: shake until well-blended, strain into an ice filled 16oz glass or cup and float the appleton on top. Garnish with spent lime shell, mint spring and pineapple spear.


Fuji & Jade Garden (State College, PA - 2010) Recipe

A slight tweak on the original recipe. The parenthetical ingredients hint at how this version of the Mai Tai evolved.

Ingredients

3/4 oz Cruzan Estate Light rum
3/4 oz Cruan Guava rum
1/2 oz Trader Vic's Macadamia liqueur (or 3/4 oz Amaretto)
1/2 oz DeKuyper triple sec (or Cointreau)
1/2 oz Nellie & Joe's lime juice (or fresh)
1/2 oz Velvet Falernum
3/4 oz Zaya 12-yr Trinidad rum [floater]
Glass: 12-oz Rocks Glass (aka Double Old-fashioned glass)

Method:

In an ice-filled mixing glass add the first six of the above ingredients. Shake until well-blended, then pour into a 12oz rocks glass. Top with Zaya 12-yr rum as a floater. Garnish with fresh mint, orange slice and/or a pineapple spear.




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