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Cook This: Mai Tai

By Shereen Pavlides for The 3 min read
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Dave Garrett|Calkins Media

Mai Tai

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Dave Garrett|Calkins Media

Chef Shereen Pavlides prepares fresh-squeezed lime juice to prepare Mai Tais.

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Dave Garrett/Calkins Media

Chef Shereen Pavlides with the ingredients to make Mai Tais.

No one really knows who invented the tropical drink known as a Mai Tai.

Victor Bergeron claimed he invented it in 1944 at his California restaurant, Trader Vic’s.

His restaurateur rival, Don the Beachcomber, said he created it in 1933 at his eponymous bar in Hollywood.

Don the Beachcomber’s recipe is more complex than that of Vic’s and tastes quite different.

The Trader Vic’s story of its invention is that the Trader (Victor J. Bergeron) created it one afternoon for some friends who were visiting from Tahiti. One of those friends, Carrie Guild, tasted it and cried out: “Maita’i roa ae!” (literally “very good!”, figuratively “Out of this world! The best!”)–hence the name.

One thing not in dispute: the drink’s names comes from maita’i, the Tahitian word for “good.”

Another thing not in dispute: You’ll love Shereen Pavlides version of the popular summertime drink, made with light and dark rum and Grand Marnier.

The Mai Tai is an alcoholic cocktail based on rum, Curaçao liqueur, orgeat syrup and lime juice, associated with Polynesian-style settings.

“Maita’i” is the Tahitian word for “good”; but the drink is spelled as two words, sometimes hyphenated or capitalized.

Mai Tai

Creme de Noyaux is an almond-flavored liqueur that can be found at some liquor stores or online. It gives this cocktail its beautiful red color, added sweetness and makes it extra tropical.

1 ripe pineapple

½ cup light rum

½ cup dark rum (such as Myers dark rum)

½ cup Creme de Noyaux (Hiram Walker preferred)

¼ cup Grand Marnier (orange-flavored liqueur)

¼ cup freshly squeezed lime juice (about 2 limes)

Cut off the top and bottom of the pineapple and remove the rind and core.

Cut pineapple into large chunks (reserving 4 small pieces to cut into wedges for garnish) and place into a juicer or food processor until liquified.

If using a food processor; transfer the mixture to a fine mesh strainer over a large bowl. Using a rubber spatula, stir the mixture through the strainer. Skim and remove the foam from the juice. Discard pineapple pulp. (Yields: about 1 cup juice)

Add light rum, dark rum, creme de noyaux, Grand Marnier and lime juice into a medium glass pitcher. Stir and add 1 cup fresh pineapple juice.

Fill 4 cocktail glasses with ice. Stir Mai Tai well and pour among the glasses. Spear pineapple wedges onto cocktails picks and garnish each glass.

Makes: 4 (6-ounce cocktails)

Prep time: 15 minutes

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