Place your fingers on your wrist. Check for pulse.
Great, you need a mai tai.
So here’s one of those from Salt’s Cure in Los Angeles, where if people know anything, it’s how to relax in sunny repose with summery drinks in hand. The below recipe is barman Joe Swifka’s very near representation of the original.
He explains: “The original mai tai had only one rum, but it was a blend of rums from Jamaica and Martinique. That particular spirit is no longer available, so bartenders have taken to using two different rums, one aged Jamaican and one aged Martinique, to approximate the flavor. But the recently introduced rum we use here blends the two islands together again.”
Thus is born not just a historically accurate mai tai, but a version that requires less home bar real estate.
Thereby creating room for another bottle of rum.
2 oz Denizen Merchant’s Reserve Rum
1/2 oz Pierre Ferrand Dry Curaçao
3/4 oz fresh lime juice
1/4 oz simple syrup
1/4 oz Small Hands orgeat syrup
Shake all ingredients with a small scoop of crushed ice. Pour into a glass and top with more crushed ice. Garnish with a few sprigs of mint and one of the spent lime halves, and serve with a long straw.