If, as I did, you venture down the rabbit hole of the Mai Tai cocktail, you will uncover an array of fine rums, fierce debates and downright stubborn mindedness. Some folks will insist on molasses ‘Rhum’ from Martinique, while others will put forward an elegant concoction of unobtainable spirits. For this recipe, I have constructed a simpler version based on ingredients that are both affordable, and available worldwide.
So, as you wistfully recall that exotic holiday abroad while gazing out on a bleak winter’s day, why not rekindle those blissful times with a round or three of Mai Tai’s. Not only will this decedent cocktail re-awaken memories of warmer lands, but it is also potent enough to break the icy grip of Winter, and evoke the power of tiki into the very soul. Therefore, the time has come to shake off the cobwebs, dig out 2 different kinds of rum, and bask in the glory of the Mai Tai cocktail.
Bask in the Glory of the Mai Tai Cocktail
Equipment
Ingredients
- 110g (3oz) Crushed Ice
- 30 ml Spiced Rum
- 30 ml Aged Rum (5-7 yrs)
- 15 ml Lime Juice
- 15 ml Triple Sec
- 15 ml Orgeat Syrup
- 15 ml Brown Sugar Simple Syrup
- 35g (3) Ice Cubes
Instructions
- Using whatever means you have available, crush 110g of Ice, then place it in your cocktail glass, and put the whole thing in the freezer
- Prepare a smart looking lime wheel, and a sprig of mint for garnish
- Next, pour 30ml Spiced Rum, 30ml Aged Rum, 15ml Triple Sec, 15ml Lime Juice, 15ml Orgeat Syrup, and 15ml Light Brown Sugar Syrup into your Cocktail Shaker
- Drop in 3 Ice Cubes, then secure the lid, and give the device a good old shake until the ice has completely dissolved
- Remove the glass from the freezer, then strain the contents of the shaker into it
- Add the Lime Wheel to the edge of the glass, then gently squeeze the mint leaves to release their aroma, and place it next to the Lime
- Close your eyes, and sip casually while recounting that amazing holiday abroad
Nutrition
Getting to Grips with the Mai Tai Cocktail
Rum
Perusing the huge facet of knowledge that is the internet, it’s easy to become overwhelmed by the sheer weight of everyone else’s opinions. As such, the fierce debate with regards to the kind of rum rum that should grace a Mai Tai cocktail starkly demonstrates this maddening online phenomena. For my particular recipe, I have selected two readily available bottles of booze, that I think contain the flavour profile to pull off the task admirably. If you’re wondering, these are Captain Morgan Gold, and Plantation 5yrs (currently rebranding to Planteray). If however, you do not want to over invest in rum, then just one variety will still taste pretty good. The one golden rule when selecting your base tipple though, is that you should pick something that you would be happy drinking on its own, but it must pack a flavour punch, so, white rum generally won’t cut it.
Crushed Ice
Some folks out there will have a fancy machine to crush their ice, and others will even have a device built into their fridge. For me however, crushed Ice means putting it in a bag and hitting it with a hammer, or, for better results, a wooden mallet. Regardless of your methods, Mai Tai fans will need a glass full of small ice fragments that will permeate throughout the drink. Furthermore, due to the innate smallness of the chilling factor, mixers should also chill their glass in the freezer before doing anything else!
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