what is in a mia-tai?

Question

I dont know about the spelling

Answer 1

The Mai tai is a well-known alcoholic cocktail purportedly invented at the Trader Vic restaurant in Oakland, California in 1944. Trader Vic's amicable rival, Don the Beachcomber, claimed to have created it first in 1933 at his own newly opened little bar (later a famous restaurant) in Hollywood. The Beachcomber's recipe is far more complicated than that of the Trader's and tastes quite different.

"Maitai" is the Tahitian word for "good." The spelling of the drink, however, is two words.[1][2][3]

The Trader Vic story of its invention is that the Trader (Victor J. Bergeron) created it one afternoon for some friends who were visiting from Tahiti. One of them tasted it and cried out: "Maitai roa!" ("Very good!") — hence the name.

The first three of the following Maitai recipes are provided by Trader Vic's to The Search for the Ultimate Mai Tai website.

Recipe #1 — The Original Trader Vic Formula - 1944

2 oz of 17-year old J. Wray & Nephew Rum over shaved ice
Add juice from one fresh lime
1/2 oz Holland DeKuyper Orange Curacao
1/4 oz Trader Vic's Rock Candy Syrup
1/2 oz French Garnier Orgeat Syrup
Shake vigorously.
Add a sprig of fresh mint
Recipe #2 — "Old Way" Trader Vic Maitai Formula - 1997

1 oz Fine Jamaican rum (15 or 8 year old)
1 oz Martinique rum (St. James)
1/2 ounce Orange Curacao
1/2 ounce Orgeat Syrup
Juice from one fresh lime (about 3/4 ounce)
Mix and serve as in the Original Formula
Recipe #3 — Today's Trader Vic Maitai

This recipe is very close to what Trader Vic's restaurants apparently serve.

Ingredients:

1 oz gold rum
1 oz dark rum
1 oz triple sec
1/2 oz lime juice
1/2 oz Orgeat syrup
Garnish: maraschino cherry, pineapple, mint sprig
Shake all the ingredients in a shaker with ice and strain into an old fashioned glass over crushed ice. Garnish with fruits and mint, and serve with a straw.

Recipe #4 — Don the Beachcomber Maitai

This version is much closer to what Don the Beachcomber served in his restaurants. It can be garnished with various fruits, as in the above recipe. Falernum, which is now difficult to obtain in the United States except from a single supplier in Seattle, is a flavored Caribbean syrup with a very different taste from the Orgeat syrup used in the Maitai #1.

Ingredients

2 oz (or 1/4 cup) water
3/4 oz or 1-1/2 tablespoons fresh lime juice
1 oz or 2 tablespoons fresh grapefruit juice
1 oz or 2 tablespoons sugar syrup
1 oz or 2 tablespoons dark rum
1-1/2 oz or 3 tablespoons golden rum
1/2 oz or 1 tablespoon Cointreau or triple Sec
1/4 oz or 1/2 tablespoon Falernum syrup
2 dashes or scant 1/2 teaspoon Angostura bitters
1 dash or scant 1/4 teaspoon Pernod or other anisette-flavored pastis
Shake all the ingredients in a shaker with ice and strain into a tall highball glass filled with crushed ice. Garnish with fruits and serve with a straw.

Recipe #5 — Pineapple Variation Maitai

4 oz orange juice
4 oz pineapple juice
1 oz Rose's lime juice
1 oz dark rum
1 oz light rum
1 oz triple sec
1/2 oz grenadine

Answer 2

The Original Formula - 1944

2 ounces of 17-year old J. Wray & Nephew Rum over shaved ice.
Add juice from one fresh lime.
1/2 ounce Holland DeKuyper Orange Curacao.
1/4 ounce Trader Vic's Rock Candy Syrup.
1/2 ounce French Garier Orgeat Syrup
Shake vigorously.
Add a sprig of fresh mint
"Old Way" Mai Tai Formula - 1997

1 ounce Fine Jamaican Rum (15 or 8 year old)
1 ounce Martinique Rum (St. James)
1/2 ounce Orange Curacao
1/2 ounce Orgeat Syrup
Juice from one fresh lime (about 3/4 ounce)
Mix and serve as in the Original Formula

Answer 3

A mai-tai is a drink.

I knew a gal named Tai once, but she was never missing in action.

Good luck with this.

Answer 4

1/2 tea sp powder sugar
2 oz Rum
1 oz triple sec
1 tbl sp Almond flavored syrup
1 tbl sp Grenadine
1 tbl sp Lime juice
serve over ice garnish with a cherry or pineapple