Ep. 6 Tiki Drama, or Trauma - The Mai Tai

Welcome to episode 6 of The Art of Drinking with Join Jules and Your Favorite Uncle

What are we drinking?

There’s drama for the Mai Tai which leaves us with the question… who made It first?

Trader Vic vs. Don the Beachcomber

Fun Facts:

Trader Vic did not use umbrellas to garnish his Mai Tai
The Mai Tai is simply garnished with half of a spent lime shell and a fresh mint sprig, designed to look like a small island and palm tree on the surface of your drink
Mai Tai is not blended, it’s shaken.
Crushed ice is key in a mai tai.
Historically, there is no "dark rum" float. It’s not in the original recipe.

Martinique Rhum Agricole
Dark Rum (Plantation Jamaican Style Rum works great)
Orange Curacao
Orgeat syrup (you’ll want to buy this and it can be found in certain liquor stores or online)
Sugar for simple syrup
Limes
Cocktail Shaker
Hawthorne Strainer & fine mesh
Citrus Squeezer

In a cocktail shaker add 1 oz lime, 1 oz dark Jamaican rum, 1 oz Martinique Amber Agricole Rhum, 1/2 oz Orange Curaçao, 1/4 oz Orgeat, 1/4 oz simple syrup.
Add ice to that cocktail shaker and give it a good shake!
Next, take your hawthorne strainer and mesh strainer and double strain into a double rocks glass.
You got to garnish, so garnish with a fresh mint sprig!

Might want to make two, these go fast!

Coconut heaven meets the Mai Tai

We are calling this, Oaxacan Mai Tai

In a cocktail shaker add ice and the ingredients.

Shake and strain into a tiki mug.

Garnish with mint leaves and lime wheel.

When garnishing with mint, make sure to slap or spank the mint to release those aromatics.
Place fresh mint near the straw as this will enhace the cocktail with the smell before taste for a better experience.