Serve in aDouble old-fashioned
Photographed in aLibbey MaiTai 12oz
Mint sprigs bouquet & fruit stick (skewered pineapple cubes and Luxardo Maraschino cherry)
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
|1 fl oz||Patrón Reposado tequila|
|1 fl oz||Patrón Silver blanco tequila|
|1/2 fl oz||Orange Curaçao liqueur|
|3/4 fl oz||Lime juice (freshly squeezed)|
|1/3 fl oz||Orgeat (almond) sugar syrup|
|1/6 fl oz||Agave syrup|
|1/12 fl oz||Grenadine/pomegranate syrup (2:1)|
|2 drop||Saline solution 4:1 (20g sea salt to 80g water)|
Read about cocktail measures and measuring.
Orgeat (almond) sugar syrup is potentially hazardous to those with allergy or intolerance.
A tequila-based Mai Tai variation created by Victor Bergeron, AKA "Trader Vic", creator of the original Mai Tai.
A Tiki classic created in 1964 by Victor Bergeron, AKA "Trader Vic" for his Señor Pico restaurant. This cocktail is included in his 1972 Trader Vic's Bartender's Guide accompanied by the 'TV' logo denoting that it is a Trader Vic original.
PINKY GONZALESVictor Bergeron, 1972
1½ ounces Trader Vic's Mai Tai mix
1½ ounces Tequila
Pour into mixing glass ¾ filled with ice cubes. Shake well. Pour into mai tai glass. Decorate with mint sprig. Serve with straws.
- 1.7 standard drinks
- 21.03% alc./vol. (42.06° proof)
- 24.2 grams of pure alcohol
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