(Nearly) Everything You Know about Rum in a Mai Tai is Wrong
While the Mai Tai was born with a long-aged pot-still Jamaica rum, over decades the Trader used rums from various islands and styles to produce Mai Tais for different purposes. Learn how the rums and recipe for the Mai Tai evolved over the years and how changing up the rum can make your Mai Tai more palatable for your guests.
Think you know everything about rum in a Mai Tai? Prepare to have your assumptions challenged.
Everyone is familiar with the iconic Hawaiian Mai Tai that features pineapple juice and a dark rum float. This popular variant of the Mai Tai is quite different from the original 1944 Mai Tai created at Trader Vic’s.
So, when did the Mai Tai in Hawaii become the “Hawaiian Mai Tai” we know today? It is actually far later than the myths you might have heard. Learn more about this iconic cocktail and how it evolved over the years based on contemporaneous reports and published recipes.
Longtime Trader Vic’s customers are familiar with the peanut butter spread that’s often provided with crackers as an appetizer in the Trader Vic’s restaurants. This stuff is amazing and has developed a cult following, described by some including this writer as being as addictive as crack cocaine.
We ran into local tiki fan Michael at the Atlanta Trader Vic’s on Friday and he mentioned the bartender Salam makes a Mai Tai with this peanut butter spread, affectionately called a Peanut Butter Crack Mai Tai. We knew we couldn’t leave without trying it so Michael got Salam’s attention and soon we had these Mai Tais to savor. Friends, you need to do whatever it takes to try this, it’s so good. Just a hint of peanut butter on the finish and does not overpower the fresh lime and rum that you want to taste in a Mai Tai.
Preparation is easier at Atlanta, where the peanut butter spread seems to be a little bit more whipped than it is at the Vic’s in Emeryville. Salam whips it up into a syrup and uses ¾ oz in addition to the standard Mai Tai ingredients when prepping the cocktail. We loved it, and dare say that this should be immediately added to the menu at every Vic’s location (perhaps omitting “crack” from the name). And be sure to ask the next time you’re at Vic’s in Atlanta.
For those not familiar, Concentrate is a product developed by Trader Vic’s several decades ago to ease cocktail production by replacing the orgeat, orange curaçao, and rock candy syrup with ¾ oz of the Concentrate plus lime juice and rum. Note that this is different from the “Mai Tai Mix” that’s available to consumers at retail. In the past, when a cocktail menu listed a “Trader Vic’s Mai Tai” and referenced “modified to perfection” in the description that meant it was made with the Mai Tai Concentrate.
Original Mai Tai, January 2026
The widespread use of Concentrate in the Mai Tai at Trader Vic’s Emeryville ended years ago, and the description for “The Original Mai Tai” specifically mentions orgeat, orange curaçao, and rock candy syrup. Concentrate is still used for Mai Tai variants such as the Tropical Tais, and sometimes for large events, but even on Mai Tai Day when I ordered an Original Mai Tai they did make it from scratch. So, it was quite a shock to hear Vic’s was using Concentrate in the standard Mai Tai.
During my visit on Sunday I ordered a Mai Tai and it didn’t taste like it used the Concentrate. Moreover, I popped over to the bar and the first thing I saw was longtime bartender Saul measuring out ingredients for a dozen Mai Tais and he was not using the concentrate. In speaking with Saul, he also confirmed they don’t use it for the Original Mai Tai.
I am traveling to Georgia next week for Inuhele and will continue the investigation at the Trader Vic’s Atlanta location.
Longtime fans of Trader Vic’s Emeryville remember their small parking lot used to operate for many years on a valet system. Valet was dropped in the return after COVID and the parking lot has been left to customers to navigate ever since.
New for 2026, the parking lot is now operating as a virtual paid lot, with one hour free given to guests. There are signs throughout the parking lot with a QR code to initiate the parking lot payment that operates in a parking meter style where you pay upon entering but can extend your time if needed.
Nobody loves paying for stuff they didn’t used to, but I heard from multiple sources there were lots of problems with people parking who weren’t patronizing Trader Vic’s and taking spaces away from actual customers. So, this change is an attempt to keep things in better balance. It certainly was the case for us for a late lunch on Sunday as there were plenty of spaces available, more than a comparable interior attendance of year’s past.
Trader Vic’s is also offering some “light and bright” seasonal cocktails and a few menu items as well. The offered cocktails are definitely a little different, seemingly lighter in style than the exotic cocktails the venue is famous for. I’ve heard mixed results from a few who tried but much better for us was a truly fabulous teriyaki salmon bowl (no rice, per my request) that I absolutely loved.
This Vic’s location has a bad rep amongst some people for drinks that are overpriced and lacking quality, but during two visits we found the cocktails at Trader Vic’s Munich to be just as good as the stateside Vic’s we frequent and pricing to be comparable to other cocktail bars in Europe. One visit was in the bar where the bartender stoically and efficiently kept up with orders.
So, we have very positive things to say. But unfortunately we lead with some disappointment.
Menehune Juice / Mai Tai
The Mai Tai here leans heavily on aged Saint James Rhum Agricole and needs a richer pairing than the Pampero Gold that’s also included, resulting in a cocktail that’s too grassy for my liking. I asked if they had any Jamaican rum and Myers’s was the only one they had, but it would have helped as I feel Myers’s or even a Demerara rum like Pusser’s would be way better than Pampero to balance the Rhum Agricole. I did spot a bottle of Appleton 21 but the pour cost for a Mai Tai would have been €80, so I dropped that idea. Not a bad Mai Tai overall but ought to be better at this venue.
The Menehune Juice was the star of our visits, and not just because the Menehune come home with you. The floral flavors have a pleasant but mild rum flavor and this sips so well that Mrs. Mai Tai ordered this on our second visit and I was tempted to as well.
Samoan Fog Cutter
Munich Sour is the signature cocktail for this location, a variant of the Eastern Sour family of drinks. This one uses local German Brandy that adds richness to the mouthfeel, but the best part was the zingy citrus notes that were just a touch sweet. Too often, Vic’s recipes with lemon and orange lean way too tart, but the Munich Sour was anything but. This was probably the best Vic’s Sour I’ve had at any bar anywhere.
The Samoan Fog Cutter compared very well to the ones I’ve had stateside, and also balanced the lemon quite well. The sherry float is my favorite part, which means this cocktail finishes better than it starts, and the signature mug is always a treat. Finally, I tried Vic’s Itch, a good riff on the Tropical Itch that features bourbon and passionfruit.
Mrs. Mai Tai went with the Banana Dreams and Sea Dreams during our visits. Both lean sweet as constructed, though neither was too much so, and both drinks were comparable to the versions we’ve had before. The Sea Dreams wasn’t in the Seyhorse mug as pictured on the menu, our biggest complaint.
Overall, we had way more hits than misses in Munich and included a couple cocktails that were among the best we’ve had at any Trader Vic’s location.
We’re on a trip across European Christmas Markets, but we made sure to find a special place to celebrate Thanksgiving by making a reservation at the Trader Vic’s in Munich. Restaurant manager Heike reminded us that this is the oldest surviving location in the franchise, and Vic’s was quite busy but we still enjoyed responsive and helpful service and a delicious meal.
The food prices here are a little higher than the locations in the States, but we felt the quality was very high. The Crab Rangoon and Bao Buns were great options from the Pupu menu, and the Wonton Soup was also very good. Our main dish was Walnut Chicken that paired well with some fried rice and white rice, with lots of walnuts and a savory sauce.
As we noted in our visit last year, this Vic’s location is a true time-capsule back to the 1970s thanks to a basement location and elaborate Polynesian decor. There are so many little rooms and we even spotted a private space near the staircase entrance. If peacock chairs are you thing, this Vic’s will be your favorite as it seemed like every table featured at least one. The Hawaiian leaning soundtrack set the mood quite well.
We’ll discuss cocktails in upcoming posts, but are thankful that this amazing Trader Vic’s location is still going strong.
I’ve had a bit of an up and down week but was feeling good enough on Wednesday to drive up to Trader Vic’s Emeryville for the One Love For Jamaica, Rum Relief Fundraiser. The ticketed event featured a DJ, one cocktail and rum tastings from a variety of Jamaican rums, plus a silent auction. I’ve tasted most of the rums before but was impressed by a Planteray Single Cask that was new to me.
Island Spirit
The cocktail I tried was called Island Spirit, featuring lemon, pineapple, grog mix, and Planteray’s Xaymaca and Original Dark rums. Quite easy drinking and plenty of great Jamaican rum flavor.
The centerpiece of the event was a silent auction that included rum bottles, merchandise from vendors, and even some items donated by Trader Vic’s. I bid on several items but left early and so was outbid at the end. I donated a private Ultimate Mai Tai Happy Hour cocktail experience which sold for $160. I’ve already started to make arrangements with the winner and was pleased I could help raise funds for those in Jamaica impacted by Hurricane Melissa.
Trader Vic’s employee Jhan spoke briefly about the impact in Jamaica where it took a couple weeks to hear from loved ones living there. Vic’s continues to be heart of the Bay Area tiki scene and this event proved it once again. Thank you to Eve, Aaron, Carlos and all the staff at Trader Vic’s for putting this together and to all who donated and bid on auction items.
