Our sincere apologies, but no results were found for the requested archive. Todd probably had one too many Manhattans and ate the post you were looking for.
We stopped by the new Trader Vic’s in Chicago last week for a Mai Tai. Mai Tai is Tahitian for “very best,” and the cocktail was created in 1944 by Victor “Trader Vic” Bergeron at his first Trader Vic’s restaurant in Oakland, CA. He later opened restaurants in 23 other locales around the world including London and Chicago. After 48 years, the original Trader Vic’s Chicago closed it’s doors in December 2005. Fortunately for the Chicagoans, Trader Vic’s re-opened last fall in an updated space located in the Gold Coast. The décor is spectacular, but more importantly Trader Vic’s boasts the original cocktail recipe, including the Scorpion Bowl, the Suffering Bastard and of course, the Mai Tai. The Mai Tai is the quintessential Tiki drink, and the Tiki era is considered the third golden age of cocktails.
The Trader Vic’s Mai Tai is enjoyable, but a little too commercial. Instead of house made Orgeat, they use “Trader Vic’s Orgeat Syrup,” which is a bummer. The lack of taste and texture is noticeable. Also, it’s too sweet and too weak. Oh well. Worth stopping by if you’re in the area.
Vic’s Mai Tai
2 oz. Trader Vic’s 17-year-old Jamaican rum
1/2 oz. Orgeat Syrup
1/2 oz. Curacao
1/2 oz. Lime Juice
1/4 oz. Simple Syrup
Combine all ingredients in a shaker and strain over crushed ice. Garnish with lime and mint.
