The Mai Tai Cocktail may just be one of the quintessential tiki drinks, so we had to include it in our series of sustainable tiki cocktails. While there are multiple recipes out there for the Mai Tai, we’re going back to the 1944 Trader Vic’s recipe for the inspiration for our version.
Our Mai Tai recipe features two rums, white and dark. Although the original calls for Jamaican and Martinique rums, the Agricole rums that we now associate with Martinique would almost certainly not the ones used, according to Smuggler’s Cove by Martin & Rebecca Cate.
Combined with the rum is orange liqueur, if possible Orange Curaçao, but any triple sec will do in a pinch. That is teamed up with ODK Orgeat syrup adding the essence of almonds and ODK Lime Juice. We’re sticking pretty close to the IBA Official recipe here, just adjusting the presentation a little.
In the spirit of sustainability, we’re again using air dried lime from Nims Fruit Crisps which, like our Lime Juice will last plenty long enough that you’ll never need to throw any out, reducing food waste. Our mint sprig comes from live plants that we grow at the office, you don’t get much fresher than that.
We’ve also used one of the awesome Tiki Mugs from Beaumont for our Mai Tai – the IBA specifies a rocks glass but this mini tiki mug with handle looks great and is an awesome talking point for your guests.