The Mai Tai, perhaps more than any other drink, is symbolic of the evolution of Honolulu’s drinking scene. It may have been created by Victor Bergeron—aka Trader Vic—in Oakland, California, but the circa-1940s rum classic also emerged as the city’s emblematic cocktail.
Though Honolulu has suffered through nearly a generation of shoddy imitations (many of which persist today) the city’s craft cocktail scene has inspired new riffs on the drink, like this Thai-inspired version from Bevy’s Christian Self.
3/4 ounce orange curaçao, preferably Marie Brizard or Creole Shrubb
3/4 ounce orange curaçao, preferably Marie Brizard or Creole Shrubb
1/2 ounce velvet falernum, preferably Fee's
1/2 ounce velvet falernum, preferably Fee's
1/2 ounce house lemongrass syrup (See Editor's Note)
1/2 ounce house lemongrass syrup (See Editor's Note)
1/2 ounce lime juice
1/2 ounce lime juice
ginger foam (optional)
ginger foam (optional)
Garnish: mint sprig
Directions
Add all ingredients except ginger foam to a mixing glass or tin.
Add ice and shake until chilled.
Strain into a rocks glass over cracked ice and top with ginger foam (optional).
Garnish with a sprig of mint.
Editor's Note
To make lemongrass syrup, add 3-4 lemongrass stalks to 1 cup of water and 1 cup of sugar. Bring to a boil, reduce and simmer until all sugar is dissolved. Let cool, strain and refrigerate until ready to use.
