How to Make a Mai Tai with Martin Cate

Published on Tuesday, March 9, 2010, by The CHOW Editorial Team / Edit Post

How to Make a Mai Tai with Martin Cate

By Leslie Jonath, Eric Slatkin, Blake Smith, and Roxanne Webber

Martin Cate, owner of the tiki bar Smuggler’s Cove in San Francisco, believes that the mai tai has been disgraced in bars and tropical destinations for far too long, and that the cocktail needs to return to its roots: the original formula invented by the Godfather of the Tiki Bar, Trader Vic. A true mai tai contains premium aged rum, orange curaçao, rock candy syrup, fresh lime juice, an almond syrup called orgeat, and a sprig of mint. You won’t find any grenadine or pineapple juice in this drink, lest you want Vic to turn over in his grave.

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COMMENT

  • I think it's funny that if you ordered a manhattan and got a drink of rye and brandy, or if you ordered a screwdriver and got tequila and pineapple juice, you'd raise hell. But for some reason we accept any fruity concoction as a "mai tai." Thanks Mr. Cate - this video should mandatory viewing for all bartenders.

  • This is easily the best "you're doing it all wrong" out there. Made me smile and made me thirsty!

  • Martin Cate is one of the world's experts on rum and Smuggler's Cove houses one of the most amazing collections you will ever find. Trust his recipe and expertise. He has done all the research for you - now all you have to do is relax with a delicious and authentic mai tai. Vic would be proud. If you are in San Francisco, do yourself a favor and have a cocktail at the Cove - everything is crafted...+READ

    Martin Cate is one of the world's experts on rum and Smuggler's Cove houses one of the most amazing collections you will ever find. Trust his recipe and expertise. He has done all the research for you - now all you have to do is relax with a delicious and authentic mai tai. Vic would be proud. If you are in San Francisco, do yourself a favor and have a cocktail at the Cove - everything is crafted with love and respect for the delicious spirit you will be hard pressed to find a place like this anywhere else.-COLLAPSE

  • The original Mai-Tai, as invented by Trader Vic (it's in his several bartending books) called for an aged Jamaican (!) rum, specifically the J. Wray & Nephew 17 year old. Which has been OOP for decades.

  • awesome!!! love the idea of "recycling" the "spent" lime!!!!!!!

  • Okay, Vintage Chef, what is the NAME of the exclusive, elusive Hawaiian rum? (My son lives there, so I would ask him to 'smuggle' some out, just to try it your way... :)

  • I tend to agree with the original post concerning the vintage recipe with one exception. I lived in Hawaii for a few years and became addicted to the tropical rum that is ONLY available in Hawaii. It is not exported. Since it is not exported, it would not be available in San Fran =) I return to the islands as often as I can for this reason alone. I love Mai Tai's, but I have NEVER had a Mai Tai...+READ

    I tend to agree with the original post concerning the vintage recipe with one exception. I lived in Hawaii for a few years and became addicted to the tropical rum that is ONLY available in Hawaii. It is not exported. Since it is not exported, it would not be available in San Fran =) I return to the islands as often as I can for this reason alone. I love Mai Tai's, but I have NEVER had a Mai Tai better than one made from Hawaiian exclusively made rum.-COLLAPSE

  • I am retyping this because I just noticed that I my original comment is full of typos! ....This looks very yummy! However, I always thought that in a traditional Mai Tai you were supposed to crush the mint and add to inside the drink before it is shaken, so that the drink has the extra minty flavor. In your opinion would this be "wrong" to do? ....I'm just curious.

  • This look really yummy. However, I always in a traditional Mai Tai you were supposed to crush the mint and add it to inside the drink for the extra minty flavor. In your opinion would this "wrong to do"....just curious.

  • Yum, this looks great! I somehow ended up with a major rum surlpus after a holiday party and I need to use it up--thanks for the tip!