DIY Mai Tai: Recipe, Rum Ratios And Garnishing – All You Need To Know
A bona fide tiki classic, the mai tai is more than just a fruity, beachy concoction. It is actually a masterful blend of citrusy and robust flavours, where rum takes the centre stage even as citruses and almonds bring in a lot of elegance.
The mai tai is a cocktail with character – its essential fruity, citrusy flavour balance coupled with its tropical flair and bright hues imbue into this drink its own distinct personality. It is an excellent cocktail to prepare for special occasions, tiki themed gatherings and cocktail parties featuring flavours of the tropics.
What Is A Mai Tai, Really?
First crafted sometime in 1944 in California, the mai tai gets its name from a Tahitian phrase which literally means ‘out of this world.’ When it was blended, this cocktail was more than just an amalgamation of lots of different tropical fruit juices with good quality rum. It was actually an ode to the aged Jamaican rum produced along the Caribbean shores, known for its tart and lightly spiced flavours that were balanced out with lime, orange liqueur and orgeat syrup. Over time, the mai tai became popular as a tiki party staple, with its colourful persona and its bright flavours harking back to vacation-like, island vibes.
A Classic Mai Tai Recipe – And Ratios!
The first mai tai was crafted at Trader Vic’s and involved using a lot of different ingredients in precise proportions, which led to the creation of a well-balanced cocktail. But making a mai tai is a tricky affair. The number of fruity ingredients this cocktail comprises necessitates paying close attention to ingredient ratios to prevent the drink from becoming too fruity, too spirited or too diluted. What’s also essential is balancing the rum ratios – either one in excess can tilt the drink, making it either too caramelised and deep or too fruity and diluted.
Also Read: 5 Snacks That Make For A Neat Pairing with a Mai Tai Cocktail
The magic formula for balancing the spirit ratios in a mai tai is 1:1 meaning one part of light and white rum each go into making this recipe.
Next, other ingredients come together in a 2:1:1:1 golden ratio comprising 2 parts rum for every 1 part of lime, liqueur and orgeat syrup each.
Craft the mai tai using these precise ingredient proportions and follow the simple recipe below to get these measures just right:
Ingredients:
- 10 ml good quality aged dark rum
- 10 ml good quality white rum
- 5 ml orange curaçao
- 5 ml fresh lime juice
- 5 ml orgeat syrup
- Ice as required
- Mint sprigs and a cherry for garnish
Method:
– In a cocktail shaker, bring together 10 ml good quality aged dark rum, 10 ml good quality white rum, 5 ml orange curaçao, 5 ml fresh lime juice and 5 ml orgeat syrup with crushed ice as required. Shake well and transfer into a tiki mug or tumbler without straining. Garnish with mint sprigs and a cherry. Place a recyclable straw right next to the mint leaves so its sharp flavours are discernable during tasting. Add a bright red tiki umbrella as the finishing touch.
Flourishing Garnishes
Mint becomes a classic, contrastingly sharp and cool garnishing element that builds freshness into the mai tai. Another garnishing alternative is to prop a spent lime shell like a dome on the mai tai glass to build the drink up more. A festive look comes in the form of a cherry or pineapple wedge garnish whereas edible flowers lend the drink a bona fide tiki feel.
Whatever the adornment, the idea is to beautify the mai tai with colourful elements which match the balance of sweet, sour and tart flavours, even as the garnish itself adds certain sharp, pronounced tastes into the cocktail. Essential to the brightly flavoured mai tai then are excellent flourishes which integrate well with its bright flavours and lively vibe.
Drink Responsibly. This communication is for audiences above the age of 25.
