Edit ModuleShow Tags

Mango Mai Tai


Published:

Terry Brennan

Around this time of year I start to get jealous of others who are jetting off to warmer climes while I’m trudging through the snow and slush here. My husband and I used to go to Mexico around this time—we sipped Piña Coladas on the beach and tipped back Margaritas and nibbled on fresh salsa, guacamole, and chips poolside and in local restaurants. Ah. Now we’re changing our one-year-old's diapers and I spent last evening filling out Valentine cards for our preschooler, and wedging little rolls of SweeTarts in them. Well, someday we’ll get back. We will. We will. In the meantime, perhaps mixing up a tropical concoction at home could bring us and other snowbound sorts on an armchair journey to warmer points south.

The Mai Tai is a classic drink to give you a taste of the tropics. It’s said to have been created by Victor Bergeron, the original owner of Trader Vic’s restaurant, who said he created it for Tahitian friends, who, on tasting it reportedly exclaimed, “Mai Tai!” meaning “out of this world.” Mixologist Kathy Casey, who contributed this version to Drinks magazine, notes that mango rum adds a fantastic flavor punch to this already tasty tropical cocktail. I can almost feel the warm breezes already…Maybe some more fruit and a tiny paper umbrella would help, too.
 

Mango Mai Tai

Makes 1 cocktail

3/4 oz. Parrot Bay mango rum
3/4 oz. Myers’s dark rum
3/4 oz. fresh lime juice
1 oz. pineapple juice
1/2 oz. orgeat syrup
Garnish: orange wedge

Fill a cocktail shaker with ice. Add rums, lime juice, pineapple juice, and orgeat syrup. Shake and pour into an Old-Fashioned glass, topping with more ice if needed. Garnish with orange wedge.

Edit ModuleShow Tags

Related Articles

The Newest State Fair Vendor: OOf-da Tacos

For 22 years, Greg and Donna Parenteau have traveled the state selling their beloved tacos with dreams of earning a spot in the big leagues.

What Should We Be Doing Like The Restaurants In Spain?

Food critic Jason DeRusha eats his way through restaurants in Madrid, Rioja, and Barcelona.

New Roast on the Block

Blackeye Roasting Co. opens its first location in South Minneapolis
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

Recent TC Taste Posts

The Newest State Fair Vendor: OOf-da Tacos

For 22 years, Greg and Donna Parenteau have traveled the state selling their beloved tacos with dreams of earning a spot in the big leagues.

What Should We Be Doing Like The Restaurants In Spain?

Food critic Jason DeRusha eats his way through restaurants in Madrid, Rioja, and Barcelona.

New Roast on the Block

Blackeye Roasting Co. opens its first location in South Minneapolis

Beat the Heat with Spirited Frozen Treats

Cocktails are reimagined as frozen riffs on sweet and fruity classics at FireLake Grill House & Cocktail Bar in downtown Minneapolis

Three Things to Eat This Week: July 19-24

Run away this week with a taste vacation in Ireland, on the beach, or in Little Mekong
Edit ModuleShow Tags
Edit ModuleShow Tags