Who Created the Mai Tai Cocktail?

When you think of the Tiki bar and drinking culture, which gripped the West coast of America in the 1940`s, there is a good chance that the popular Mai Tai cocktail springs mind. The legendary cocktail, primarily based on rum, Curacao liqueur and lime juice, has been the “poster-boy” for this  kitsch culture and is still a big hit in every Tiki bar and restaurant across the globe.

The actual origins of the first Mai Tai cocktail are the stuff of legend and remain hotly debated to this day. Fundamentally, there are 2 versions to how the Mai Tai cocktail came into being and it all began back in Hollywood in the 1940`s . During the mid-1940`s there were several Tiki-themed bars and restaurants to open up all over California and they all tried to outshine each other by creating their own range of signature cocktails, made from rums, tropical fruit juices and innovative syrups such as rock candy syrup. Each Tiki bar featured quirky, elaborate interiors, including,  flaming torches, rattan furniture, flower leis and brightly coloured fabrics plus cocktails were often served in Tiki-style glasses to add to the experience. It was in these bars that the Mai Tai cocktail was first introduced to the world. Other classic drinks were also introduced in these restaurants, including the Zombie, the Scorpion and the Wahine.

The argument over who actually made the very first Mai Tai cocktail involved two Tiki-culture legends. In one corner was Donn “Don the Beachcomber” Beach. In 1933 Don opened a small restaurant in Hollywood and decorated it with things that he had gathered in the South Pacific, such as old fishing nets, anchors and lanterns. He then created a range of strong, rum-based drinks, including the Zombie and Navy Grog. The story goes that one of his creations, the Original Beachcomber Rum Concoction, was in fact the original Mai Tai cocktail.The drink (original recipe below) was made from Cuban Rum, Cointreau, Pernod, Angostura Bitters, fresh lime juice and fresh grapefruit juice. All his creations were eventually introduced to Hawaii in 1947 with the opening of the original Don the Beachcomber restaurant and Tiki bar.

Original Beachcomber Rum Concoction

• 1.5 oz Myer`s plantation ruM
• 1 oz Cuban rum
• 0.75 oz fresh lime juice
• 1 oz fresh grapefruit juice
• 0.25 oz falernum
• 0.5 oz Cointreau
• 2 dashes angostura bitters
• 1 dash pernod
• Shell of squeezed lime
• 1 cup of cracked ice

In the other corner of this story sits Victor Bergeron, better known as Trader Vic. In the 1930`s Victor owned a restaurant in California called Hinky Dinks. Legend has it that after a trip to Hollywood in 1934, where he saw Don the Beachcomer`s restaurant, Victor went back and transformed his own restaurant, redecorating it with things from the tropics and opened his first Trader Vics. Legend continues that at Trader Vics Victor wanted to make a special drink for two friends visiting from Tahiti. He combined a gold Jamaican Rum, Orange Curacao, rock candy syrup, French orgeat and fresh lime juice (see recipe beloe) and served it to them. Once his friends tasted it they apparently exclaimed “Mai Tai roa ae” which is Tahitian for “out of this world” and hence the Mai Tai was born. It was quickly added to the menu and later served throughout his chain of Trader Vics restaurants.

 

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 Curaçao
• 1/4 oz Trader Vic’s Rock Candy Syrup
• 1/2 oz French Garnier Orgeat Syrup
• Shake vigorously.
• Add a sprig of fresh mint

Throughout the years, this claim became the basis of a friendly rivalry between the two men. Irrespective of who actually made the first Mai Tai cocktail, both creations can and should be viewed as unique drinks and enjoyed as such. The reality remains that both Trader Vic and Don the Beachcomber made a huge impact on cocktail culture, and every Tiki bar in operation today owes at least a nod of gratitude to both of them.