Purists insist on Vic’s precise original recipe, and we applaud this because it is refreshing and complex. Still, understandably, bartenders across Hawaii love to put their own stamp on it. If you’re up for creating a classic Mai Tai on your own, always use fresh squeezed juices — and never a bottled mix. Your taste buds will thank you.
- 1 oz. Rhum Clément VSOP Martinique rum (or other light rum)
- 1 oz. Appleton Estate Extra Dark Jamaican rum (or other dark rum)
- The juice of one fresh lime (reserve half the lime shell)
- 1/2 oz. Orange Curacao
- 1/2 oz. Orgeat (a distinctive nutty-rose scented syrup)
- 1/4 oz. Simple Syrup
- Mint Sprig
- 2 cups Crushed Ice
Fill a double old-fashioned glass with crushed ice. Pour all ingredients into a shaker except the Dark Rum. Shake and pour into the glass over the ice. Float the Dark Rum on top. Garnish with the lime shell cut side down (the island) and a tall mint sprig (the palm tree). A pretty paper parasol scores extra points, of course.