The Ultimate Mai Tai Recipe
Published from Chowhound: “This recipe is the real deal, tracing back to Victor “Trader Vic” Bergeron Jr. in the 1930s. It comes to us via Martin Cate, owner of Smuggler’s Cove in San Francisco (who based it on the recipe found in Jeff Berry’s book Beachbum Berry’s Sippin’ Safari).”
2 ounces spiced rum (pick your fave!)
3/4 ounce freshly squeezed lime juice, juiced lime half reserved
1/2 ounce orange curaçao
1/4 ounce simple syrup
1/4 ounce orgeat (Orgeat is an almond-sugar syrup traditionally made from whole blanched almonds. The nut oil gives the syrup a richness that can’t be duplicated with a cheap syrup made with almond flavoring and sugar. Try to find a high-quality brand)
1 cup crushed ice
1 mint sprig, for garnish
Combine all ingredients except the mint sprig in a cocktail shaker, shake vigorously, and pour the entire contents into a double Old Fashioned glass.
Garnish with the juiced lime half and a mint sprig.