Ingredients: Served: shaved or crushed ice. Drinkware: Old fashioned glass. Method: Add all ingredients into a shaker with ice. Shake and pour into a double rocks glass or a highball glass. Notes: The Martinique molasses rum used by Trader Vic was not an Agricole rum but a type of "rummy" from molasses. 30 ml amber Jamaican rum, 30 ml Martinique molasses rhum, 15 ml orange curaçao, 15 ml orgeat syrup (almond), 30 ml fresh lime juice, 7.5 ml simple syrup

**Mai-Tai - Cocktail** Embark on a **Tropical** adventure with the legendary **Mai Tai Cocktail**, a quintessential Tiki drink that's famous for its complex blend of **Rum** and fruit flavors! This vibrant **Cocktail** features a mix of amber Jamaican **rum** and Martinique molasses rhum (or other dark/aged rums for complexity), **Orange Liqueur** (orange curaçao), nutty **orgeat syrup** (almond), bright fresh **lime juice** for vibrant **Citrus**, and a touch of **Sweetened** simple syrup. It's **Shaken** and **Served Over Ice** (traditionally shaved or crushed) in a **Rocks glass** or **Tall Drink** glass, delivering a powerful yet balanced **Tropical** punch. **Ingredients:** * 30 ml amber Jamaican rum * 30 ml Martinique molasses rhum * 15 ml orange curaçao * 15 ml orgeat syrup (almond) * 30 ml fresh lime juice * 7.5 ml simple syrup **Preparation:** 1. Choose your glass: a double **Rocks glass** (**Served in Rocks Glass**) or a **Highball glass** (**Tall Drink**). Fill it completely with shaved or crushed ice. 2. In a **cocktail shaker**, add the amber Jamaican **rum**, Martinique molasses rhum, orange curaçao (**Orange Liqueur**), **orgeat syrup**, fresh **lime juice**, and simple syrup. 3. Add ice to the shaker. 4. **Shake** well until thoroughly chilled. 5. **Pour** the entire contents (liquid and ice from the shake) into the prepared glass. Some methods strain over fresh ice, others pour everything. The recipe here implies pouring the shaken mix into the ice-filled glass. 6. **Garnish** generously (mint sprig and lime shell are classic). 7. Serve **Served Over Ice**. **Notes and Tips:** * Using a blend of different flavorful rums is key to the complexity of a great **Mai Tai**. Jamaican rum often brings funk, while Martinique rhums can add depth (Note: The traditional Martinique rum used was from molasses, not Agricole). * *Fresh* **lime juice** is non-negotiable for the essential **Citrus** and acidity needed to balance the richness and sweetness. * Quality **orgeat syrup** makes a big difference – it provides the unique almond flavor and creamy texture. * Using shaved or crushed ice is traditional for Tiki drinks like the **Mai Tai** as it chills quickly and provides ideal dilution as you sip. * Classic garnish is a spent lime shell floating on top with a fresh mint sprig tucked inside or beside it, creating a mini **Tropical** island effect. A pineapple wedge and cherry are also common. **History or Origin:** The **Mai Tai Cocktail** was created by Victor "Trader Vic" Bergeron in 1944 at his restaurant in Oakland, California. He supposedly mixed a drink for friends from Tahiti, and upon sipping it, one exclaimed "Maita'i roa ae!" which translates to "Out of this world! The best!" Thus, the name "Mai Tai" was born. It quickly became a cornerstone of the Tiki craze. **Visual Description:** Served **Served Over Ice** (ideally crushed or shaved) in a **Rocks glass** or **Tall Drink Highball**, the **Mai Tai** is typically a golden or amber hue. It's often filled to the brim with ice and adorned with dramatic **Tropical** garnishes like mint sprigs, lime shells, pineapple wedges, or orchids, looking like a vibrant, fruity, and complex concoction. **Conclusion:** For the ultimate **Tropical Rum Cocktail** experience, the **Mai Tai** is your answer! Its complex blend of rums, **Citrus**, **Orange Liqueur**, and **orgeat**, **Shaken** and **Served Over Ice**, is a powerful and flavorful escape. It's a classic Tiki drink perfect for luaus, summer parties, or anytime you want to be transported to paradise.