'mai tais' on Serious Eats

Let's Go Sippin' Now

A staple of every Waikiki tourist trap and grim strip-mall Polynesian grill, the mai tai was once the grand kahuna of the tiki bar. Created in Oakland, California, by Vic Bergeron in 1944, the original mai tai—the true recipe for which was kept confidential for more than 25 years—was an elegant blend of aged Jamaican rum, Dutch curacao, French orgeat syrup and fresh-squeezed lime juice, as perfectly balanced and nuanced as any concoction by a modern-day bar chef. More

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