Ice Cold Mai Tais for Hot Summer Evenings

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So I know it's been a long hot summer for many in the States, it has been hovering in the 80's and 90's since the beginning of June here in Southern Maryland. That wouldn't be so bad if the humidity were lower, but no, it's always in the 80%+ range adding at least 10°F to the "feels like" temp.

In times like this we live on tomato salad for lunch and arugula salad with something light for dinner most nights.

Thus food experimentation has not been on the priority list for a few months. Family matters and the never ending heat have hindered my blog posting, but with a trip to Maine in the next few days, and a general cooling down with the approach of Fall that should be imminent, I sense the culinary juices beginning to flow.

Cocktails, on the other hand have continued to flow Chez Nous. As we venture outside later in the day when the temperatures become a little more tolerable, a glass full of ice and a heavily shaken cocktail are a great way to start the evening.

On that note I have been wanting to share my recent foray into the world of Mai Tais.

It all started at the Tiki Bar in Solomons back in July where I had the most atrocious cocktail ever made, and they deign to call it a Mai Tai. I had two sips (the second sip as I thought my taste buds were fooling me) and put it back on the bar in disgust. But then, a trip to Hawaii at the end of July introduced me to the Mai Tai at the Royal Hawaiian's "Mai Tai" bar on Waikiki Beach where I shared a wonderful evening with a very lovely friend. The Mai Tais were to die for, but I still managed to spill mine all over my friend, who so graciously made no fuss about the sticky, rum and pineapple liquid seeping into her lovely outfit. I was mortified, but management provided a complimentary replacement cocktail (phew), and a few extra napkins to help clean up the mess.

Googling Mai Tais upon my return, I learnt that the original was created by Vic Bergeron of Trader Vics, New York, in 1944. This is more of a rum sour as opposed to the Royal Hawaiian's sweet pineappley (is that a word?) concoction. I embarked on buying all the necessary accoutrements including Orgeat Syrup and the de rigeur Mai Tai glasses, and in short order I was sharing them with friends and neighbours. I'm already on my third bottle of Rum!

Both cocktails are delicious and quite different. I encourage you to try both.

The traditional Trader Vics' recipe

• 1½ oz/45 ml Light rum

• ½ oz/15 ml dark rum (like Goslings, optional)

• 1¼ oz/37.5 ml fresh lime juice

• ½ oz/15 ml orange curaçao (or other triple sec)

• ½ oz/15 ml Orgeat Syrup

• ¼ oz/7.5 ml 2:1 simple syrup (by volume)

1. Combine ingredients in a cocktail shaker.

2. Reserve one half lime hull for garnish.

3. Shake ingredient with ice cubes until cold.

4. Strain into a double old fashioned glass

5. Fill with crushed ice.

6. Drop in lime hull and garnish with mint bouquet.

The Royal Hawaiian's recipe

1. Build in shaker with ice: 1 oz. Bacardi Rum 1 tsp. Cherry Vanilla Puree ½ oz. Amaretto di Saronno ½ oz. Cointreau 1 oz. Fresh Orange Juice 2 oz. Fresh (or not) Pineapple Juice

• ½ oz. Whaler’s Dark Rum Float

• Roll the shaker, pour in a large “bucket” glass. Float with Dark Rum, garnish with a parasol with cherry, pineapple and lime wedge.

As a substitute for the cherry vanilla puree, I have used Luxardo Maraschino liquor, or syrup from the Marashcino cherry jar!

For the rums, I use a combination of Plantation Pineapple Rum from Pierre Ferrand, and Goslings Black Seal for the float on top.