The MOST Popular Mai Tai | Beachbum Blend Mai Tai

Yes the mai tai originally used a 17 year old rum from Jamaica.

But it also went through a lot of iterations. About 10 years in, supplies ran dry, so Vic started blending rums, even rum from different countries.

Enter the second adjusted formula, a blend of Jamaica and Martinique rums.

Today we’re going to be taking a look at a mai tai recipe that aims to get VERY close that recipe, and one that was made popular by the archaeologist of tiki himself, Jeff the Beachbum Berry.

RECIPE
1 oz (30 ml) Appleton Estate 12 Year
1 oz (30 ml) Clement VSOP
1/2 oz (15 ml) Pierre Ferrand Dry Curacao
1/4oz (15 ml) Orgeat
1/4 oz (15 ml) Rich Demerara Syrup
1 oz (30 ml) Lime Juice

Garnish: mint sprig and spent lime shell

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