"Island Style" Mai-Tai's

While these recipes are called "Mai-Tai's", they bare little other resembalance to the original Mai-Tai as crafted by Trader Vic. They are however, closer to what you will get at most bars. Pineapple Variation Mai Tai
(AKA a fun rum/juice drink, but not really a Mai Tai)

2 oz orange juice
2 oz pineapple juice
1 oz Rose's lime juice
1 oz dark rum
1 oz light rum
1/2 oz triple sec
1/2 oz grenadine

Shake all the ingredients in a shaker with ice and strain into a tall highball glass filled with crushed ice. Garnish with fruits and serve with a straw.


O'Sheas Famous Vodka "Mai Tai"
(also not really a Mai-Tai)

Ingredients

3 Ounces Raspberry or Regular Vodka
3 Oz. Of Cranberry Juice
3 Oz. of Orange Juice
3 Oz. of Pineapple Juice
3 Oz. of All Natural 7-Up

Instructions
Pour vodka over shaved ice
Add juices, stir with vodka in cocktail shaker
Strain or leave with ice.


Aussie Beachcomber Mai-Tai

3 oz. Spiced Rum
1.5 oz. Cointreau
1.5 oz. - Orgeat Syrup
Splash - Agave Syrup
1/2 Lime - Juice
2-3 Sprigs Mint
Mulled Pineapple (Optional)
Glass: Low Ball Glass

Method:

Pre-cool the glass with ice. Add all the ingredients into a cocktail shaker including the mint (mint must bruise with ice). Shake vigorously and pour into the glass over ice.


Samurai Steve's Iowa Mai Tai 1 oz white rum (Paramount or better)
1 oz spiced rum (Captain Morgan or better)
1 oz orange rum (Bacardi O or better)
1 oz Malibu rum
1 oz Sour mix
1/2 oz Grenadine
4 oz Pineapple Juice
2 oz Orange Juice

Mix rums into glass with ice Add Pineapple and Orange juices Top with Sour Mix and Grenadine Add swirly straw or tiny umbrella


Mirage Hotel Mai-Tai, Las Vegas Recipe

Very close to the original recipe.

Ingredients

1 1/4 oz Appleton Jamaican rum
1 1/4 oz Mount Gay Eclipse rum
1/2 oz orange curacao
juice of 1 1/2 fresh lime
1/2 oz Orgeat Syrup (almond syrup)
1/2 oz Rock candy syrup (2 parts sugar, 1 part water, boil until syrup)
Splash of Grenadine to achieve appropriate color.

In an ice filled mixing glass add above ingredients minus the appleton: shake until well-blended, strain into an ice filled 16oz glass or cup and float the appleton on top. Garnish with spent lime shell, mint spring and pineapple spear.


Fuji & Jade Garden (State College, PA - 2010) Recipe

A slight tweak on the original recipe. The parenthetical ingredients hint at how this version of the Mai Tai evolved.

Ingredients

3/4 oz Cruzan Estate Light rum
3/4 oz Cruan Guava rum
1/2 oz Trader Vic's Macadamia liqueur (or 3/4 oz Amaretto)
1/2 oz DeKuyper triple sec (or Cointreau)
1/2 oz Nellie & Joe's lime juice (or fresh)
1/2 oz Velvet Falernum
3/4 oz Zaya 12-yr Trinidad rum [floater]
Glass: 12-oz Rocks Glass (aka Double Old-fashioned glass)

Method:

In an ice-filled mixing glass add the first six of the above ingredients. Shake until well-blended, then pour into a 12oz rocks glass. Top with Zaya 12-yr rum as a floater. Garnish with fresh mint, orange slice and/or a pineapple spear.




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