Classic Cocktail of the Week: Mai Tai

Mai Tai

Can you think of a better way to manifest more unbridled optimism at this time of year than to savor a well made Mai Tai? I can't. So let your imagination run wild. This should help get you started.

The origin of this classic rum cocktail is one of the great debates in tikidom. Ernest Beaumont-Gantt (aka, "Donn Beach," the father of tiki culture) and Trader Vic founder Victor Bergeron both lay claim to its invention. Our version borrows from Donn Beach's recipe, and Pernod and Angostura bitters for a bit more complexity.

• 1 dash Pernod
• 1 cup cracked ice
• 1 1/2 ounces dark rum, such as Meyer's Plantation
• 1/2 ounce orange curaçao
• Ice cubes
• 3/4 ounce fresh lime juice
• 1 ounce white rum
• 2 dashes Angostura bitters
• Pineapple wedge, cherry and mint sprig, for garnish

Fill a shaker with ice cubes. Add 1 ounce of the dark rum, the white rum, lime juice, curaçao, bitters and Pernod; shake well. Strain into a rocks glass filled with cracked ice. Float the remaining dark rum on top. Garnish with the pineapple, cherry and mint sprig.

Originally in TIKI STYLE: RETURN OF THE KILLER ZOMBIE, THE BEST MIXED DRINKS RECIPES, NOVEMBER 2008

From Food & Wine

So, why not give this a try -- let us know what you think. We always love hearing from you.

Thanks, see you next week! 

Metro West Wines