The original Mai Tai was created by Victor J. Bergeron in 1944 by combining 2 ounces of 17-year-old J. Wray Nephew rum with juice from one fresh lime, 1/2 ounce each of Holland DeKuyper Orange Curacao and French Garnier Orgeat, and 1/4 ounce Rock Candy Syrup. The mixture is hand shaken and poured over shaved ice with a fresh mint garnish and 1/2 the lime rind.
Bergeron used the recipe in his Trader Vic's starting in 1948, and later introduced the Mai Tai to Hawaii in 1953 in the Royal Hawaiian, Moana and Surfrider Hotels.
*this info from OAC UCI EDU
Since the restaurant I work in is Asian fusion, we made ours the “Chiang Mai Thai.”
A cute nod to that famous northern city in Thailand. I visited Chiang Mai in the year 2000 a great trip. Even took my mom on an elephant ride in the jungle at a conservation center. Saw glorious pottery, ate amazing food. My husband went to a thai cooking class and market tour, something I want to do on the next trip. Chiang Mai is far from the tourism and sex trade of Bangkok and the beaches of Phuket. It has a very rich arts culture and a slower pace of life. The Chiang Mai Night market is also not to be missed.
So on fancy glass Friday I raise a Chiang Mai Thai and remember a great trip to Thailand and wonder when I will get back there? We are hoping for a trip sometime in the next year. It will be great material for more fancy glass writing I am sure!
A classic Mai Tai Recipe
1 oz. Light Rum
1 oz. Demerara Rum (Lemon Hart 86)
1 oz. Orange Curacao (Bols)
Dash French Orgeat Syrup
Dash Rock Candy Syrup
Juice of half a Lime
1/4 oz. Lemon Juice
Orange Juice
Fill large glass with ingredients, then add crushed ice and orange juice. Garnish with mint leaves and perhaps fruit on a skewer.
1 comment:
Your photos are outstanding, in addition to great writing, layout and design.
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