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

Hot and Spicy for Memorial Day Weekend

Food critic Joy Summers lists her top three picks for the upcoming holiday weekend including dishes from Lowry Hill Meats, Pimento Jamaican Kitchen, and Hot Indian Foods

Kansas City–Inspired Barbecued Chicken Recipe

Layers of flavor from a tomato-based sauce and a dry rub help step up your grilling game to make for a sweet summer

Review: O’Brien’s Public House

The locally owned Irish pub fills a void in the south metro where chain restaurants dominate
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

Hot and Spicy for Memorial Day Weekend

Food critic Joy Summers lists her top three picks for the upcoming holiday weekend including dishes from Lowry Hill Meats, Pimento Jamaican Kitchen, and Hot Indian Foods

Kansas City–Inspired Barbecued Chicken Recipe

Layers of flavor from a tomato-based sauce and a dry rub help step up your grilling game to make for a sweet summer

Review: O’Brien’s Public House

The locally owned Irish pub fills a void in the south metro where chain restaurants dominate

Bacon-Wrapped Shrimp with Maple and Mustard Glaze, Butternut Squash and Red Onion Kebab Recipe

Kebabs are always a fun menu option, and with prime grilling season upon us, this sweet and savory recipe is sure to be a hit.

Beer and Food Pairings

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical’s John Birge preview the Minnesota Monthly GrillFest
Edit ModuleShow Tags
Edit ModuleShow Tags