The Mai Tai is a classic in the tiki canon of cocktails, and for good reason; it is potent and delicious. The 17 year-old Wray & Nephew rum originally used to make the iconic Mai Tai, as created by tiki vanguard Trader Vic in the 1940s, is no longer available, so the bar manager at Pasión, a tiki-focused bar in Buffalo, uses Denizen Merchant’s 8-Year-Old Rum, which combines styles from Jamaica and Martinique to approximate the blend Trader Vic switched to when the Wray & Nephrew supply ran dry. Together with Pierre Ferrand Dry Orange Curaçao (not the blue stuff) and almond-based orgeat, it’s sweet but not cloying and definitely reminiscent of your last Caribbean getaway.
Pasión’s Mai Tai
Short tiki mug
- Using a jigger to measure precisely, pour all of the ingredients into a cocktail shaker two-thirds to three-quarters full of ice.
- Cap the shaker and shake vigorously for 15 seconds (a little less if you are using small chunks of ice).
- Pour, strained, into a tiki mug filled with crushed ice.
- Garnish with freshly grated nutmeg and any edible elements and/or tiki ephermea you’d like!