Trader Vic created the Mai Tai to promote a rum that is no longer produced. The rums being offered now are a close substitute for the old recipe. Unlike other tropical cocktails that include a myriad of fruit juices and sugar, the Mai Tai cocktail consists of aged rum, lime juice, orgeat syrup, and orange curaçao.
Trader Vic said he made the drink with rum first, not other tastes. Martin Cate, a San Diego and San Francisco-based bar owner: "He enjoyed the taste of Jamaican rum, so he only added a little of everything else."
"Unfortunately, as time went on, they changed the recipe more and more, until it had light rum and dark rum," bemoans Adam Sandroni, self-described "money guy" and bartender in Santa Barbara, California.
While all of these bar folk changed the recipes, "Mai Tai" became the generic name for any cocktail served at the beach, particularly in Hawaii. "You can spot places serving Hawaiian Mai Tais with pineapple, and they disregard the classic recipe. They use a sweet juice base rather than a rum base," elaborates Ricky Ramirez, Milwaukee bar owner.
It's a popular choice for bartenders as it pairs well with good-quality rum. They create new twists or reserve specialty rums to craft their version of the Mai Tai. Tips, however, do exist that amateur bartenders need to understand if they wish to create the best version of the Mai Tai. Not all rums work for a classic Mai Tai. The first recipe used a strong, funky Jamaican rum. For the best Mai Tai, choose a rum that is either one of those or a mix of them.