The Back Bay Mai Tai
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The Tiki revival has made its mark on classic cocktail menus, especially the Mai Tai. Its name comes from the Tahitian phrase mai tai roa ae, which roughly translates as “the best.” In the 1930s, Donn Beach (of Don the Beachcomber fame) and Trader Vic created Polynesianinspired concoctions that became popular among Hollywood glitterati. The two famous barmen allegedly argued over first who created the Mai Tai, but the version we know best today is Trader Vic’s, with the subtle French almond liqueur, orgeat, as its signature ingredient. Order a Mai Tai and you’ll likely get a liberal interpretation from your bartender. But with all that rum and late summer sun, just think of it as a cherry on top, no matter the formulation.
Bristol Lounge at the Four Seasons Hotel
The Four Seasons may not exactly convey a Tiki vibe, but the urban oasis does match the sophistication of the classic cocktail bars that inspired the Mai Tai. Michael Mooney has elevated the drink menu to include the Back Bay Mai Tai, a balanced concoction of aged dark rum and white rum from Trinidad, with lime juice, orgeat and a subtle hint of sweetness from Clement Creole Shrubb Liqueur d’Orange. 200 Boylston St., 617- 338-4400; fourseasons.com
Back Bay Mai Tai
3/4 ounce 10 Cane Rum
3/4 ounce Goslings Black Seal Rum
1/2 ounce lime juice
1/2 ounce orgeat syrup
1/2 ounce Clement Creole Shrubb Liqueur d'Orange
Mix ingredients in a shaker filled with ice, shake well and pour into a cocktail class. Garnish with a mint leaf.
Recipe by Michael Mooney, assistant manager, Bristol Lounge at the Four Seasons Hotel
12 Degrees East, Nantucket
Proprietor Jonas Baker (who also owns Slip 14) is not one to shy away from the strong tropical cocktails both regulars and vacationers thirst for once the ferry hits the dock in summer. The Tie One On Mai Tai, created by Sara Balloffet, uses a Caribbean reserve rum aged 15 years and Bacardi Limón, with a citrusy mix of fresh tangerine, pineapple and lime juices, plus a dash of orgeat. 12 Cambridge St., Nantucket, 508-228-1112; 12degreeseast.com
The “Tie One On Mai Tai”
1 ounce Pyrat XO Reserve Rum
1 ounce Bacardi Lemon
1 ounce fresh tangerine juice
1 ounce pineapple juice
1 ounce fresh lime juice
Dash orgeat syrup
Shake all ingredients with ice and strain over crushed ice. Garnish with a lime wedge.
Recipe by Sara Balloffet, Head Bartender, 12 Degrees East
The Grill at Forty 1° North, Newport, RI
A view of the water makes a fantastic garnish to any warmweather cocktail, especially in Newport, where boats and rum keep most everyone afloat. With a textured twist only a chef could make, Kim Lambrechts created his Pink Grapefruit Mai Tai using a gold rum from Barbados, hibiscus syrup, pink grapefruit juice, passion fruit sorbet and coconut milk as a nutty substitute for orgeat. 351 Thames St., Newport, RI, 401-846-8018; 41north.com
Pink Grapefruit Mai Tai
1 1/4 ounces Mount Gay Eclipse Sterling
2 tsp. coconut milk
1 1/4 ounces Hibiscus syrup
1 3/4 ounces fresh pink grapefruit juice
1 tsp. passion fruit sorbet
Shake all ingredients except passionfruit sorbet and pour into a rocks glass. Top with sorbet and garnish with pink grapefruit slice.
Recipe by Kim Lambrechts, executive chef/director of food and beverage, The Grill at Forty 1° North
