Mai Tai Time!

Did you know the Mai Tai was created in the Bay Area? It was invented by Victor Bergeron, the founder of Trader Vic's, located in Emeryville, CA. This cocktail is the foundation for endless Tiki-style variations. You may have sipped on a Mai Tai that includes pineapple, orange, passionfruit, guava, or other juices. The recipe has changed over time to include all sorts of ingredients -but the original is the best.

The original Mai Tai consists of rum, orange liqueur, lime, and orgeat. Orgeat is an almond syrup flavored with rosewater or orange blossom water.

Mai Tai's inventor, Victor Bergeron, was a Navy veteran and cook from Oakland, California. In 1934 he opened a restaurant called Hinky Dinks, and the Mai Tai became a staple of Vic's. When the Matson Steamship Lines hired Trader Vic to create their cocktail menu at their Royal Hawaiian and Moana Surfrider Hotels, it became synonymous with tropical vacations. Vic added pineapple and orange juices to his original cocktail recipe to make them more tourist-friendly.

The Tiki craze kicks off in the 1950s, during the Post-WWII era. Luna Adler of Bust Magazine sums up the current state and history of the Tiki trend, "Nostalgic for their days stationed in the South Pacific, American GIS flocked to these bars once they returned to the States, and civilians followed. Verdant foliage, waterfalls, torches, and carved Tiki heads dominated the era's decor. Drinks were given exotic-sounding Hawaiian names, mugs were whittled into the shape of gods revered by indigenous people throughout the South Pacific islands, and patrons were served Chinese food - because, in mid-century America, most customers were too naive to identify it as such...the Tiki is a sacred symbol that has been unapologetically used by white Americans as a kitschy decorative motif for over 70 years."

Today, industry leaders like Mariah Kuhmel of the Pasifika Project are directing the Tiki theme to celebrate and support Oceanic communities. Chockie Tom, bartender and brand ambassador, has coined the phrase "Thoughtful Tropical" and creates experimental and tropical experiences without the appropriation and dehumanization of previous centuries in TIki bar culture.

Join the celebration with an original Mai Tai!

Here's how to make it:

In your shaker, add:

1 1/2 oz rum

1/2 oz Lime

1/2 oz Orgeat

1/2 oz Triple Sec

Add three ice cubes & shake for 3 seconds (short shake).

Strain to rocks glass and fill with crushed ice.

Garnish with fresh mint and a lime wedge