Perry’s Steakhouse & Grille
By Susi Zivanovic, Perry’s Steakhouse & Grille Corporate Sommelier and Beverage Director
The Mai Tai was first concocted in the 1940s at Trader Vic’s, the original Polynesian-inspired Tiki lounge. This Tiki bar favorite started out with fresh ingredients, but over the decades to follow, pre-packaged mixes with added rum became commonplace and the true taste of the original cocktail was lost. Perry’s has brought back the spirit of the original Mai Tai with a contemporary twist. Cruzan Light Rum and Pyrat XO Reserve Rum is shaken with fresh lime juice and a hint of almond, topped with a dash of bitters and garnished with an edible orchid and hibiscus sugar on the rim, making the classic Perry’s Mai Tai a beautiful, boozy yet refreshing cocktail for the summer season.
WHAT’S IN IT
- 1 ½ ounces Cruzan Light Rum
- ½ ounces Pyrat XO Rum
- ½ ounce DeKuyper O3 Orange Liqueur
- 1 ounce Natural Brands Lime Juice
- ½ ounce Simple Syrup
- ½ ounce Monin Almond Syrup (Orgeat)
- 3 dashes Angostura Bitters
HOW TO MAKE IT
Add all ingredients except bitters into a cocktail shaker. Add ice and shake for 20 seconds. Strain the contents into an ice-filled Collins glass rimmed with hibiscus sugar. Top with bitters. Garnish with an edible orchid.
