Mai Tais

About Mai Tais

When you think of Hawaii, there’s only one cocktail that comes immediately to mind: The Mai Tai.

But, for the most part the Mai Tais you get in Hawaii aren’t even the original Mai Tai formula when it was invented by Trader Vic Bergeron in 1944. Because Bergeron kept the recipe secret until the early 1970s, the cocktail evolved (“devolved”) over time and as the popularity of the cocktail spread. Bergeron himself tweaked the Mai Tai when he contracted with the Matson Lines to build menus for their hotels in Waikiki, adding Pineapple juice to the drink. This was the Mai Tai that became world famous – the Island Mai Tai with Pineapple juice and a dark rum float.

The devolution continued over the decades. To this day, a Mai Tai could be a served as a cocktail with Coconut or Spiced Rum, tons of Pineapple juice (if you’re lucky enough to not get a bunch of Orange juice), and likely a heap of sweet Grenadine.

This is what a bad Mai Tai looks like

But those are not good Mai Tais.

So, we started the site to highlight the good Mai Tais. The Mai Tais made the right way, with high quality rum and balanced ingredients. And served in interesting, immersive, and escapist locations. Mostly tiki bars of course, but not always.

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