Cocktail Corner: Classic Mai Tai

Whether you believe the Mai Tai was invented in 1933 at Don the Beachcomber’s restaurant in Hollywood or first served at Trader Vic’s a decade later, the cocktail caught the wave of tiki madness that engulfed America beginning in the 1960s.

Though Farmer’s Table in Boca Raton lacks thatched huts, the Mai Tai has become one of its cocktail menu staples. “The drink is nostalgic for many people,” says general manager Sam Bonasso. “It was incredibly popular for 25 years.”

The classic recipe calls for both white and dark rum, but Farmer’s Table uses only aged Flor de Cana (known for its sweet and smoky flavor), freshly squeezed lime juice, and a small-batch grenadine made from pomegranates grown on a family farm in California. (561-417-5836)


Mai Tai

  • 2 oz. Flor de Cana aged rum
  • 1 oz. Cointreau
  • 1 oz. freshly squeezed lime juice
  • 1/2 oz. small-batch grenadine
  • 1 tsp. orgeat syrup
  • Orange slice and cherries for garnish

Layer ingredients except for grenadine in a shaker with ice. Shake and pour into glass with grenadine at the bottom. Garnish with cherries and an orange slice.

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