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

Mai Tai

Maita'i

글라스 Collins glass
난이도 Medium
칼로리 ~210 kcal
ABV 10.40%

재료

조리법

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

IBA ContemporaryClassic

마이 타이는 라이트 럼, 오르쟈 시럽, 트리플 섹, 사워 믹스를 체리로 장식하여 서빙하는 IBA 컨템포러리 클래식 티키 칵테일입니다. 얼음 위에 서빙되는 열대적이고 과일향 넘치는 음료로, 폴리네시안에서 영감받은 바 문화의 정의적인 칵테일 중 하나가 되었습니다. 달콤하고 시트러스하며 균형 잡힌 마이 타이는 영원한 여름의 인기 음료입니다.

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.

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