Mai Tai Class

Mai Tai class

We did our first cocktail class at the Central Collective July 23rd and this one was on the Mai Tai, the classic of Tiki. Below are the recipes we served so that our guests can try them later.

We started with the classic Don the Beachcomber Q.B. Cooler, which he claims was the inspiration for Trader Vic’s Mai Tai:

Q. B. Cooler

  • 1 oz fresh orange juice
    1 oz  club soda
    1 oz Jamaican rum
    1 oz light Puerto Rican rum
    .5  oz fresh lime juice
    .5 oz honey mix (equal parts honey/water)
    .5 oz Demerara rum
    .25 oz  Falernum
    2 dashes Angostura Bitters
    1/2 teaspoon ginger syrup

Blend with 4 ounces crushed ice for 5 seconds; top up with more crushed ice and garnish with mint (Julep style)

Next is the classic Trader Vic’s Mai Tai:

Mai Tai

  • 1 oz Dark Jamaican Rum
    1 oz Martinique Rhum
    1 oz Lime Juice
    .5 oz Orange Curacao
    .25 oz Simple Syrup
    .25 oz Orgeat

Shake with crushed ice, pour into a double old fashioned, garnish with a mint sprig

And last, the winning recipe from the Knoxville Mai Tai Invitational, David McCauley’s version:

Might I?

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  • 1 oz coruba
  • .75 oz Smith and Cross
  • .75 oz El Dorado 15
  • .5 oz Pierre Ferrand Dry Curaçao
  • .75 oz fresh lime juice
  • .75 oz Bundaberg lemon lime bitters soda (World Market)
  • 1 oz orgeat (mine was homemade. Additional to taste, I lean towards tart)
  • 2 dashes angostura bitters

Shake or pulse blend with 1/2 cup crushed ice and garnish with spanked, slapped or smacked mint. For extra minty aroma/flavor, bruise a single leaf and slide around rim of glass before pouring.

 

 

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