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Mai Tai / 迈泰

Difficulty / 难度： ★★★☆☆

Technique / 技法： Shake / 摇和法

History / 背景

The Mai Tai was created in 1944 by Victor "Trader Vic" Bergeron at his Trader Vic's restaurant in Oakland, California. Legend has it that he crafted the drink for friends visiting from Tahiti; upon tasting it, one exclaimed "Maita'i roa ae!" — Tahitian for "Out of this world! The best!" Hence the name. However, Don the Beachcomber (Donn Beach) also claimed to have invented a similar drink in 1933. Regardless of the debate, the Mai Tai became the flagship cocktail of the Tiki movement, a postwar American fascination with Polynesian-inspired tropical escapism. Unfortunately, many modern versions have strayed far from the original with excessive fruit juices, but the classic recipe is a beautifully balanced rum cocktail.

迈泰由 Victor "Trader Vic" Bergeron 于 1944 年在加利福尼亚州奥克兰的 Trader Vic's 餐厅创作。据说他为从大溪地到访的朋友们调制了这款酒；其中一位品尝后惊叹道"Maita'i roa ae!"——大溪地语意为"超凡绝伦！最棒的！"这便是其名称的由来。然而，Don the Beachcomber（Donn Beach）也声称自己早在 1933 年便发明了一款类似的饮品。无论争议如何，迈泰成为了 Tiki 运动的旗舰鸡尾酒——这场运动源于战后美国人对波利尼西亚风情热带逃逸的痴迷。遗憾的是，许多现代版本加入了过多的果汁而偏离了原版，但经典配方本身是一款平衡精妙的朗姆鸡尾酒。

Ingredients / 配料

Ingredient / 配料 ml oz
White Rum / 白朗姆酒 30 ml 1 oz
Aged/Dark Rum / 陈年/深色朗姆酒 30 ml 1 oz
Fresh Lime Juice / 鲜榨青柠汁 25 ml ¾ oz
Orange Curaçao / 橙味库拉索 15 ml ½ oz
Orgeat Syrup / 杏仁糖浆 15 ml ½ oz

Glassware / 酒杯

Rocks glass (Old Fashioned glass) / 岩石杯（古典杯）

Garnish / 装饰

Mint sprig and spent lime shell / 薄荷枝和挤过的青柠壳

Instructions / 调制步骤

English

  1. Add 30 ml white rum, 30 ml aged/dark rum, 25 ml fresh lime juice, 15 ml orange curaçao, and 15 ml orgeat syrup into a cocktail shaker.
  2. Fill the shaker with ice cubes.
  3. Shake vigorously for 10–12 seconds until well chilled.
  4. Fill a rocks glass with crushed ice or pebble ice.
  5. Strain the cocktail into the rocks glass over the crushed ice.
  6. Garnish with a fresh mint sprig (slap it between your palms first to release the aromatic oils) and the spent lime shell.
  7. Optionally, float a small amount (about 5 ml) of overproof dark rum on top for extra aroma.

中文

  1. 将 30 ml 白朗姆酒、30 ml 陈年/深色朗姆酒、25 ml 鲜榨青柠汁、15 ml 橙味库拉索和 15 ml 杏仁糖浆倒入雪克壶中。
  2. 在雪克壶中装入冰块。
  3. 大力摇晃 10–12 秒，直至充分冰镇。
  4. 在岩石杯中装满碎冰或小颗粒冰。
  5. 将酒液滤入装有碎冰的岩石杯中。
  6. 用一枝新鲜薄荷作为装饰（先在掌心轻拍以释放芳香精油），并放入挤过的青柠壳。
  7. 可选：在表面浮一小层（约 5 ml）高度数深色朗姆酒以增添香气。

Pro Tips / 专业小贴士

  • Use quality rum — The Mai Tai is a rum-forward drink; cheap rum will show. Use a good Jamaican rum (like Appleton Estate) for the aged component. 使用优质朗姆酒 —— 迈泰是一款以朗姆酒为主角的饮品，劣质朗姆酒的缺点会暴露无遗。陈年部分建议使用优质牙买加朗姆酒（如 Appleton Estate）。

  • Orgeat is essential — Don't skip it or substitute with almond extract. Orgeat provides a distinctive nutty sweetness that defines the Mai Tai. 杏仁糖浆不可或缺 —— 不要省略或用杏仁精替代。杏仁糖浆提供的独特坚果甜味是迈泰的灵魂所在。

  • Skip the pineapple juice — The original recipe does not include pineapple or orange juice. Those are Tiki bar embellishments that mask the rum character. 不加菠萝汁 —— 原版配方不含菠萝汁或橙汁。那些是 Tiki 酒吧的华丽添加物，会掩盖朗姆酒的本色。

  • Crushed ice presentation — Crushed ice is traditional and keeps the drink extra cold as you sip, with gradual dilution that opens up the flavors. 碎冰呈现 —— 碎冰是传统做法，在饮用过程中保持极致冰爽，逐步稀释可打开更多风味层次。

Common Variations / 常见变体

Variation / 变体 Description / 说明
Single Rum Mai Tai / 单一朗姆迈泰 Use 60 ml of a single aged rum instead of a blend. / 使用 60 ml 单一陈年朗姆酒替代混合搭配。
Trader Vic's Original / Trader Vic 原版 Uses 17-year Jamaican rum (J. Wray & Nephew), now nearly impossible to find. / 使用 17 年牙买加朗姆酒（J. Wray & Nephew），如今几乎无处可寻。
Royal Mai Tai / 皇家迈泰 Add a champagne float on top for effervescence. / 在表面加一层香槟以增添气泡口感。
Coconut Mai Tai / 椰子迈泰 Add 15 ml coconut cream for a tropical twist. / 加入 15 ml 椰子奶油增添热带风味。

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