![]() Many argue that it’s time to drop the word “tiki” altogether. Today, we’re able to clearly recognize the problematic elements of the tiki genre. They became a huge hit in the US in the 1950s and 1960s especially, before becoming a mostly forgotten sub-genre of the themed restaurant. These bars and restaurants were meant to feel like an escape to another time and place, a dining and drinking experience that felt more like a tropical vacation to some exotic, fantasy place than a Friday night. Let’s turn it over to Wikipedia for a minute: “Tiki bars are aesthetically defined by their tiki culture décor which is based upon a romanticized conception of tropical cultures, most commonly Polynesian.” There are also tons of other Mai Tai recipes to explore if you want to see for yourself how these fruity variations compare to the OG. It’s an interesting mix that adds grapefruit, falernum, and Pernod. The other tiki giant, Don the Beachcomber, has his own Mai Tai variation. The wife took a sip and then said “Maita’i Roe A’e!” which translates roughly to “The best!” The name Mai Tai stuck since it perfectly summed up this beautifully simple concoction.Īlthough others have claimed to have invented the Mai Tai, the Trader Vic story is well-documented. ![]() The story goes that Trader Vic created the drink for two of his friends who were visiting from Tahiti. It was a 17 year old Jamaican rum by Wray & Nephew that inspired the drink, so he added just a few key ingredients to showcase the flavorful rum. In 1944, Vic whipped up the first Mai Tai while behind the bar. ![]() Trader Vic started his bar and restaurant of the same name in 1934, serving tropical-inspired food and drink. The original Mai Tai was invented by Victor J. A mix of sweet and sour ingredients form a perfect balance to highlight a quality aged rum (or two). Its flavor is complex, refreshing, citrusy, nutty, and silky-smooth.īest of all, it lets you taste your rum (or rums) of choice, without overpowering them. It’s made with a fairly simple list of high quality ingredients, like aged rum, fresh lime juice, and orange curacao (orange liqueur). Think Hurricane, Zombie, Painkiller, and so many more. Tiki classics are the best known, most enduring drinks to have come from that era. Maybe a fun, fruity, tropical drink, but not the true classic rum drink.Īnd while those versions might be enjoyable in their own right (no judgment!), they absolutely pale in comparison to the balance and flavor of the original, true Mai Tai.Ī Mai Tai is a classic tiki cocktail, meaning that it originated during the tiki bar hey-day of the ‘40s-’60s in the United States. Does it taste like Hawaiian Punch? Not an actual Mai Tai. It’s not served in a hurricane glass, nor is made with pineapple juice or orange juice. Let’s dive into the true story of the Mai Tai, its core components, and the reasons why you’re going to want to put this rum classic into your permanent cocktail hour rotation! What a Mai Tai is and what a Mai Tai isn’tĪ real Mai Tai is not red or bright orange. Sadly, like many a classic cocktail, the Mai Tai has been re-invented over the decades as a cheap, fruity punch that bears little resemblance to the original. The classic Mai Tai is one of the most beautifully simple, yet complex-tasting tiki cocktails.
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