Mai Tai

Mai Tai - Click for Chow Video.001

Ingredients
3/4 oz Fresh Lime Juice
1/4 oz Rock Candy syrup (2 parts sugar/1 part water)
1/4 oz Orgeat
1/4 oz Orange Curacao
2 oz Premium Aged rum

Crafting
Add in gredients and crushed ice to a shaker, then shake vigorously to emulsify the lime juice and froth the mix.  Pour the contents into a double Old Fashioned glass.

Garnish – float a squeezed lime half, rind facing up, in the drink to mimic a tropical island, then top off with spanked sprig of mint that shades the cocktail like a coconut tree.

Anecdotes
The once-revered grandfather of all Tiki cocktails fell from grace in the 1960’s, bludgeoned by the blender, conspired against by secret agents in the guise of Vodka, and buried under an avalanche of crushed ice.  The new "interpretations" never improved on the classic.  Most were pimped out, bastardized dreck.  Pity, because done properly, with quality ingredients, a Mai Tai lives up to it’s Polynesian name.  Loosely translated, in this case it means “perfect”.  Watch Martin Cate, Tiki Master and owner of Smuggler's Cove, show you how to make a perfect Mai Tai, here.

Regarding the choice of rums, you have many options.  Smuggler’s Cove uses equal parts Appleton 12 and El Dorado 12 year old rums.  Other popular alternatives are equal parts rhum vieux agricole and overproof rum.  Rum Gallery experimented with one ounce each of Plantation Original Dark 73% Overproof and Trois Riviéres Reserve Spéciale 40% rhum vieux agricole.  In the words of one frequent Rum Gallery visitor:  “That’s the best cocktail to come out of here, aside from the Daiquiri’s.”

Martin Cate

The Celebrity Video Bartender 
Martin Cate is a San Francisco-based rum and exotic cocktail expert and the owner of Smuggler's Cove San Francisco - a bar designed to celebrate the incredible diversity and versatility of the world's most exciting spirit: Rum. Smuggler's Cove offers a whole new approach to rum by featuring cocktails from over three centuries of rum history: From the oldest colonial drinks to the exotic cocktails of legendary tiki bars & beyond.  In a recent global industry survey for Drinks International Magazine, Smuggler’s Cove was named #19 of the Top 50 Bars in the World.  Smuggler’s Cove was named North American Cocktail Lounge of the Year at the 2011 Nightclub & Bar Awards, one of the ten best cocktail lounges in America by Travel + Leisure Magazine, and one of the 2011 Top 50 Bars in America by Food & Wine Magazine.  Smuggler's Cove was also voted Best Overall Bar in 2010 and Best Cocktails in 2011 in the annual SF Bay Guardian Readers Poll and Best New Cocktail Lounge in the United States by Bon Appétit Magazine in August 2010. Named by the San Francisco Chronicle as one of six Bay Area bartenders "essential in defining cocktail culture here and across the country," Martin and his original cocktails have been featured in The New York Times, Wall Street Journal, Washington Post, San Francisco Magazine, Playboy, Sunset, Bon Appétit, Food & Wine, 7x7, The Atlantic, GQ, Details, San Francisco Chronicle, Huffington Post, USA Today, Today Show, and more. Martin is a certified IBA Spirits Professional and member of the United States Bartenders Guild. He is also a passionate rum collector, having been to over seventeen distilleries in twelve countries. He is a tasting judge for rum competitions across the US, Europe and the Caribbean, and has conducted seminars at Tales of the Cocktail, The Hukilau, Bourbon and Branch's Beverage Academy, Bartender’s Choice Awards in Stockholm, and Tiki Oasis. 

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© Dave Russell 2017