Who Makes The World's BEST Mai Tai?

The Mai Tai is one of those drinks that has become what is known as a “Call Drink”. That is a drink that has becomes popular that it people will order it at any bar in the world regardless of whether or not it appears on the menu. As such and with the rising popularity of tropical drinks, many of the worlds top bartenders have turned their talents to perfecting it. Dialing in ratios and rum blends to achieve the ultimate Mai Tai. Today we explore four such recipes from world renowned bartenders in an attempt to crown Mai Tai Royalty.

00:00 Teaser
00:06 Intro
00:21 Leandro reads comment
00:28 The Mai Tai!
00:59 Garreth Richards Mai Tai
03:28 Tasting Notes
05:01 Nomad Hotel Mai Tai
07:30 Tasting Notes
08:58 Maison Premier Mai Tai
09:57 Tasting Notes
10:24 Martin Cate's Smugglers Cove Mai Tai
12:50 Tasting Notes
13:49 But what's the BEST one?
14:17 Outtakes and Bloopers

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Garret Richard’s Mai Tai
1 1/2oz (45ml) Denizen Merchant's Reserve 8-Year Rum
3/4oz (22ml) Coruba Dark Rum
1/2oz (15ml) Clément Créole Shrubb
1/4oz (7.5ml) Grand Marnier
3/4oz (22ml) Latitude 29 Orgeat
1oz (30ml) Lime Juice
5 Drops Saline (1:5 ratio)
1 Spent Lime Wedge Garnish

Mai Tai from The Nomad Hotel from Leo Robitscheck
3/4oz (20ml) Jamaican Rum
3/4oz (20ml) Guyanese Eum
1/2oz (15ml) Rhum Agricole
1/2oz (15ml) Clément Créole Shrubb
1oz (30ml) Lime Juice
3/4oz (20ml) Orgeat
Mint Sprig Garnish

Maison Premier’s Mai Tai
1oz (30ml) Amber Rhum Agricole
1/2oz (15ml) Aged Rum
1/2oz (15ml) Orange Curaçao
1/4oz (7.5ml) Blackstrap Rum
1/4oz (7.5mp) Overproof Jamaican Rum
1oz (30ml) Lime Juice
3/4oz (20ml) Orgeat
Mint Sprig Garnish

Martin Cate’s Mai Tai
2oz (60ml) Blended Aged Rum
1/2oz (15ml) Dry Curaçao
1/2oz (15ml) Smuggler's Cove Orgeat
1/4oz (7.5ml) Mai Tai Rich Simple Syrup
3/4oz (20ml) Lime Juice
Spent Lime Shell and Mint Sprig Garnish



For Smuggler's Cove Orgeat
1 pound blanched almonds (3 1/2 to 4 cups)
4 cups water
5 cups white granulated sugar
1/4 teaspoon rose water
1/4 teaspoon orange flower water
2 teaspoons column still lightly aged rum
Add almonds and water to a large pot and bring to a boil. Then strain the almonds and set aside. Reserve the Almond Water Separately.
Add 2 Cups of the almonds to a food processor and process into small rice sized pieces. Slowly add around 11oz of the almond water to the almonds and blend until fully combined into a slurry or paste.
Allow the paste to cool after which put the paste into a nut milk bag or cheesecloth and squeeze the liquid from the paste into a pot. With this done measure twice the amount of sugar as almond milk (you're making a 2:1 syrup here) and add all to a pot over low heat and stir until sugar is fully dissolved. Remove from heat, allow to cool and then add orange flower water, rose water and rum

For Mai Tai Simple:
2 cups water
4 cups demerara sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Add Water and Sugar into a pot over medium heat and stir vigorously until all the sugar is dissolved. Allow to cool, add Vanilla Extract and Salt. Lasts several weeks (in the fridge.