Happy Hour Tuesday!
Some drinks are just unforgettable, and last week, while on a short vacation in Hawaii, I fell in love with a signature drink to which I couldn’t help but adding a little twist. So this week we pledge our Limoncello Mai Tai.
If you have ever seen the movie Blue Hawaii featuring Elvis Presley, or if you know a little culinary history from the 1950/1960s, you are probably quite familiar with this drink. As a matter of fact Mai Tai is at the center of a whole fashion culture based on the Tiki culture. Mai Tai (the Tahitian word Maita’i means out of this world, from the exclamation of the first person – from Tahiti – who tasted it) is thus often associated with Polynesia, however as tropical as it sounds, it was invented in Oakland, California in 1944 at the Trader Vic’s restaurant, even though it was claimed also by its rival, Don the Beachcomber. Both versions are still very popular and taste very different indeed, however Trader Vic’s recipes (three of them) seem to be the most established ones.
The original Mai Tai recipe features Jamaican rum, orange curacao, fresh lime juice and mint for garnish. If you have been to Hawaii you probably noticed that they also use orange and pineapple juice which make it more local and fruity savored. The recipe we present today is based on the original Trader Vic’s recipe but we know that there are at least eleven versions of Mai Tai. We added some Rometti Limoncello, which we believe works very well with the zesty ingredients, a deliciousness for one’s palate.
1 oz Jamaican rum
1 oz Martinique rum
1/2 oz orange Curacao
1/2 oz Rometti Limoncello
1/2 oz Orgeat almond syrup
1/4 oz homemade sugar syrup (rock candy syrup)
Juice of one fresh small lime
Add rum, lime juice, Rometti Limoncello, orgeat syrup, orange Curacao and sugar syrup to a cocktail shaker. Shake and strain into an old-fashioned glass filled with crushed ice. Garnish with fresh mint and a lime (you can also add colorful fruit as well).