Rum • Sour
Mai Tai

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For decades, Vic Bergeron swore up and down that the Mai Tai was invented in 1944 at his Northern California restaurant, Trader Vic’s. And that was that. Unless it wasn’t. You see, there’s also a case to be made that Bergeron’s good friend and business rival Ernest Raymond Beaumont Gantt, better known as Don the Beachcomber, invented it in 1933. Bergeron and Gantt have both long since moved on to the Great Tiki Bar in the Sky, leaving the matter unsettled for all eternity. But we actually find that fitting. The Mai Tai is the granddaddy of Polynesian-style cocktails, and an enduring symbol of the carefree island spirit. And nothing says “relax” like a story you can’t fact-check.

The Essentials

lime juice
The Details


1 oz Jamaican Rum
1 oz Rhum Agricole
.75 oz lime juice
.5 oz Orange Curaçao (Combier, preferably)
.5 oz Orgeat
Crushed Ice
Fresh mint (for garnish)


  • Shake all ingredients in a shaker tin.
  • Strain with a Hawthorne strainer into a rocks glass.
  • Garnish with a pressed lime hull (from juicing a lime) and a large bouquet of mint.

Mix it Up

You can play around with different rums from around the world for variations of the Mai Tai. There should always be an interplay between dark rums and the grassy funk of agricole-style rums.

Rum Sweet Easy
Rum Swizzle

When ice first arrived in the Caribbean in the mid-19th century, smart, thirsty locals created something called "switchel," a refreshing mix of molasses, water and crushed ice, which they mixed into the drink using a tool called a swizzle stick. The Rum Swizzle is simply a boozed up version of switchel, which swaps out molasses for dark rum and for...