Mai Tai - the Tiki Star

Tiki wonders last 3 days

 Rum rampage is on and hits hard, it can't miss the Mai Tai on its way. Originally inveted in Tahiti by 'Trader Vic' Bergeron, who has rival that said the recipe earlier, but it apperaed he is not the real author. He used clone of the well-known cocktail just to popularize his name and it was fail.

 But you will not be fooled, if you buy one. Best suited at the flavor-laden early spring days, welcoming the summer. This shiny cocktail survived a lot to be what we know today.

Initially they used Jamaican rum that was matured for 15 years, but it soon ran out of steam, so substitution was necessary. They decided to mix dark and white in unequal parts in favor of the dark, rich and flavored, rum.  To prevent spawning of other clones, they did change the recipe recently. So we know 11 distinct recipes of this mixed drink today. They involved pineapple juice, syrups and other citrus flavorizers. Thanks to the wannabes of Trader Vic, the original and authentic survived and it appears to be the best.

 It is double-standard with this cocktail, because it can be mixed with dark and white rum mix or matured Jamaican rum. Which do you prefer? Now here is the bitter.

Recipe of Mai Tai

2 oz - Dark Rum
1 oz - White Rum
3/4 oz - Orange Curaçao
3/4 oz - Orgeat Syrup
1/2 oz - Fresh Lime Juice

Mixing the ingredients

Chill a kind of Lowball glass and leave on the side. Fil shaker with the ingredients and ice, but pre-mix the rums. Shake vigorously for half a minute. Pour over the ice in the chilled glass. To garnish it take the rest of the lime you squeezed and scratch its skin. Drop the half of it in and place some lime-tree leaves in the glass. Use short strap to drink it.