The Pegu Blog has a nice post about the hotly contested origin of the Mai Tai. At the time, I was more interested in consuming one than learning about the drink's rich and fabled history, so I went for the easy-to-assemble Trader Vic's Modern recipe:
- 1 oz gold rum (Bacardi)
- 1 oz dark rum (Meyer's)
- 1 oz triple sec
- 1/2 oz lime juice (freshly sqeezed, of course)
- 1/2 oz Orgeat syrup
- pineapple garnish
This is simpler than the Trader Vic's original 1944 recipe, and was quite refreshing and delicious. Lest you think there is only one way to make a Mai Tai, check out a list of 10(!) here.