Mai Tai (Second Adjusted Formula)

1 oz Appleton Estate Extra Rum
1 oz Saint James Extra Old Rum
1/2 oz Monin Orgeat Syrup
1/2 oz Bols Orange Curacao
1/4 oz Trader Vic's Rock Candy Syrup
Juice of 1 Lime

Shake all ingredients over cracked ice. Pour into highball glass. Garnish with half of the spent lime shell in the drink and a sprig of mint at the edge of the glass.

Ingredient Profile

Details

Servings 1
Category Short Sour
Family
Structure Sour
Attributes Classic, Tiki, Tropical
Proof 37
Strength 1.7 standard drinks
Flavors Almond, Citrus, Lime, Orange
Glass Highball Glass
Temperature Cold

Notes

In the 1950's the supply of J. Wray & Nephew 15 Year rum used in Trader Vic's first adjusted Mai Tai recipe dried up. Trader Vic had to move to a second adjusted Mai Tai recipe. He contracted with a supplier in Jamaica to produce his own rum label. He produced a 15 year and an 8 year rum. Because these rums did not quite equal the flavor of the J. Wray and Nephew rums, he added a Martinique rum to the recipe.

I am substituting a very fine Jamaican rum (Wray and Nephew own the Appleton brand) and a high quality Martinique agricole rum. I am also using a quality Orange Curacao along with a very good bottling of Orgeat Syrup.

If you do not have access to Rock Candy Syrup, try cane syrup.