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Mai Tai Default

Comments: 0
 

Recipe

This was created by Victor Bergeron at his California restaurant, Trader Vic’s, in the 1940s. Too often, Mai Tais are served in really large glasses and don’t truly do service to the original drink.

Yield: Makes two 4-ounce drinks

Ingredients

  • Ice for serving
  • 4 ounces dark rum
  • 1½ ounces triple sec
  • 1½ ounces fresh lime juice (from 1 to 1½ limes)
  • ½ ounce orgeat (see Straight Up) or amaretto
  • 2 fresh mint leaves for garnish
  • 2 lime wedges for garnish

Directions

Fill the rocks glasses with ice.

Fill a cocktail shaker with ice and add the first 4 ingredients. Shake vigorously until the outside of the shaker is frosted and beaded with sweat.

Strain into the rocks glasses, top each glass with a mint leaf and a lime wedge, and serve.

Notes

When made with premium ingredients and kept to a reasonable size, this drink will live up to its name, which means “out of this world” in Tahitian. If you cannot find orgeat, use amaretto in its place.GLASSWARE: Rocks glasses

STRAIGHT UP: Orgeat syrup is made from almonds and sugar. Very sweet, with a strong almond flavor, orgeat enhances many cocktails, most famously the mai tai. It is sometimes called almond syrup and is available online through sites that carry syrups.


© 2004 Nick Mautone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 2 servings.

238kcal (12%)
8mg (1%)
9mg (16%)
3mcg RAE (0%)
49mg
4mg
0g
13g
0g
15g
0mg (0%)
4mg (0%)
0g (0%)
0g (0%)
0mg (2%)
 

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