Mai Tai cocktail in a collins glass — made with Light rum, Orgeat syrup, and Triple sec

Mai Tai

Maita'i

Dificultad Medium
Calorías ~210 kcal
ABV 10,40%

Ingredientes

Instrucciones

Shake all ingredients with ice. Strain into glass. Garnish and serve with straw.

IBA ContemporaryClassic

El Mai Tai es un clásico cóctel tiki Contemporáneo de la IBA que combina ron blanco, jarabe de orgeat, triple sec y sour mix, adornado con una cereza. Es una bebida tropical y afrutada servida sobre hielo que se ha convertido en uno de los cócteles definitivos de la cultura de bares inspirados en la Polinesia. Dulce, cítrico y equilibrado, el Mai Tai es un eterno favorito de verano.

History & Origins

The Mai Tai was created by Victor 'Trader Vic' Bergeron in Oakland, California in 1944, reportedly for two friends visiting from Tahiti who exclaimed 'Maita'i roa ae!' (Out of this world!). A competing claim comes from Donn Beach, founder of Don the Beachcomber, who created a similar tiki drink in the 1930s. The IBA recognized it as a Contemporary Classic, and it became the signature drink of Polynesian-themed restaurants worldwide.

Tasting Notes

Aroma: Sweet almond and tropical fruit from the orgeat and triple sec, lifted by light rum. Palate: Sweet and citrusy with almond nuttiness, orange, and light rum softness, all balanced by the sour mix tartness. Finish: Fruity and gently sweet with tropical lingering notes.

almond tropical citrus sweet fruity

Pro Tip

Use an authentic orgeat syrup made from almonds rather than artificial substitutes to capture the proper nutty sweetness of the original Mai Tai.

Técnicas utilizadas

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