Mrs. Mai Tai has been binge watching Cheers and I’ve tuned in to a few myself. I used to love that show when it first aired and finally after 35 years I now often enter a bar where at least some of the people know my name (or at least my Instagram handle).
Cheers, Season 3, Episode 1: The Rebound
In the cold open, Cliff Clavin returns from a vacation in Florida and wants to tell people about his experience. He finds Coach who is very focused on making a cocktail in a blender, but the noise from the blender interrupts Cliff’s story. Finally, Cliff takes matters into his own hands before Coach asks “Anyone want a Mai Tai?”
New issue of Exotica Moderne!
A ray of sunshine is the new release of the magazine covering the tiki lifestyle, including artists, music, and essays. This time, I have a cocktail published which makes it three issues in a row with photos, an article, or a recipe. It makes me feel good to contribute this magazine. Head on over to House of Tabu and pick up your copy.
This term has been the matter of some debate amongst tiki nerds. It has been used most recently to refer to a Mai Tai made with a 151 float, a practice developed at the now-shuttered Trader Vic’s location in San Francisco. The story goes that a long-time customer liked his Mai Tais this way and the name was adapted based on the patron’s age.
But as recently as the 1990s, the Old Way Mai Tai was how Trader Vic’s referred to the cocktail made with the original ingredients and not using the Mai Tai mix that was used in place of the orgeat and curaçao. You can see this on some press materials distributed through the late 1990s. Today, the “1944 Mai Tai” is the most commonly used term to designate a Mai Tai made according to the original formula and with scratch ingredients.
The Old Way Mai Tai recipe shown here is also notable in its use of the St. James Rhum from Martinique. This agricole-style rhum made from sugar cane juice differs from the Jamaican rum that is made from molasses and was used in the original Mai Tai in 1944. During yesterday’s Zoom webinar organized by Trader Vic’s, cocktail historian Jeff “Beachbum” Berry theorized that the use of St. James dated back to the 1960s at Trader Vic’s locations. Eve Bergeron of Trader Vic’s noted that the Trader Vic’s Mai Tai Rum sold in the late 1960s-1980s contained 70% Jamaican Rum, 20% from Martinique, and 10% Virgin Islands.
I’ve been playing around with a new recipe for The Hurricane, the famous drink from New Orleans. While the Hurricane is famous, the exact ingredients (besides rum) are not particularly agreed upon. This is a riff inspired by the recipe in Beachbum Berry’s Grog Log.
Hurricane by Kevin Crossman
1 oz Lemon Juice
⅓ oz Passionfruit Syrup
¾ oz BG Reynolds Circus Peanut Syrup
1½ oz Dark Jamaican Rum
½ oz Overproof Demerara Rum
My aim was to hit a fine spot between the overly sweet Hurricanes and those which lean on the tart side. In Beachbum Berry’s recipe it calls for basically double the proportions here, resulting in a cocktail with four ounces of rum. Feel free to double my recipe if you want to fill a tall hurricane glass.
For my version, I used BG Reynolds Passionfruit Syrup, Coruba Dark Jamaican rum, and Plantation OFTD rum.