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TT Mai Tai

By Adam Hinton

This is our take on the Mai Tai, using a blend of dark and white rum, triple sec, orgeat and lime juice, with the addition of pineapple juice and a final kick of overproof rum.

Ingredients

75ml Rum Blend (1:1 dark and white rum)

20ml Triple Sec

25ml Orgeat

25ml Lime Juice/1 Lime

20ml Pineapple Juice

Overproof Rum to finish

Powdered Cinnamon

Empty Lime Shell, Orange Slice and Mint Sprig to Garnish

Times:

Prep: 2 Minutes

Make: 30 Seconds

Total: 2 Minutes and 30 Seconds

Calories:

94 calories

Allergens:

Servings:

Serves 1

Method

Using your jigger to measure, add the rum blend, triple sec, pineapple juice and orgeat to your Boston glass or shaker

Using your elbow press, squeeze 25ml or the juice of one lime and add to shaker

Fill with cubed ice and seal

Shake vigorously for 10-15 seconds

Serve with dirty ice (ice from shaker) in a hurricane glass or tiki mug

Hollow out one empty lime shell to create a bowl and balance on top of drink

Fill lime bowl with overproof rum and light with match

Sprinkle with cinnamon to create some indoor fireworks

Blow out flame and pour remaining overproof into drink before stirring

Garnish with orange slice and mint sprig

Serve and enjoy

Equipment

Shaker
Jigger/Measure
Hawthorn Strainer
Elbow Press
Matches
Cubed Ice
Crushed Ice

History

The Mai Tai is a firm favourite among bartenders and cocktail drinkers alike. This classic tiki drink, like so many of its contemporaries, was invented by tiki legend Victor ‘Trader Vic’ Bergeron back in 1944. The Mai Tai was the subject of some contention, with Vic’s tiki forerunner, Donn Beach claiming to have invented the drink 11 years before, but most agree that this was in reference to his drink a Q.B Cooler which bore only a passing resemblance.

Either way, the Mai Tai went on to become Hawaii’s national drink and even featured prominently in the Elvis Presley film Blue Hawaii.