Want To Make A Better Mai Tai? Here's How

An authentic 1950s-era Trader Vic’s Mai Tai, made by yours truly. (Photo by me)

No one will ever accuse me of being good at self-promotion. A couple of weeks ago, at the tail end of July, the good folks at Forbes ran an article of mine that was a combination of the history of the Mai Tai; a how-to guide for making a really good and historically accurate one; and a review of a new (to the U.S., anyway) and exciting rum which is an essential part of said Mai Tai. I thought, I’ll wait to link to it on my website until we get a little closer to National Rum Day, which falls on August 16th. Why is August 16th National Rum Day, you might ask? Who knows. As with all these industry-created “days,” there’s no good answer. But summertime and rum is a great combination, and what the heck, I figured the occasion might give my article a little more traction.

I’m writing this on August 17th. I forgot to post any links to my article yesterday. I’m a big dummy.

But hey, there’s never a bad time to drink a Mai Tai, as far as I’m concerned, and there’s never a bad time to learn how to make one correctly. I’m not going to give any secrets away here, but I will give you the link, which is right -> HERE <-. OK, I’ll give you ONE secret: pineapple juice and grenadine are delicious, but neither of them should be found anywhere near a Mai Tai. Click away to find out more!