Friday, August 16, 2013


Happy Friday Lovelies!

For this weekend's kick off, I will be paying tribute to all of my fellow vintage sweeties who are lucky to be participating in this year's Tiki Oasis down in San Diego!!!


 This week's classic cocktail will definitely help you get your Tiki Oasis party started. Even if you're not able to make the event this year, at least you can mock it without missing a beat!

This cocktail was purportedly invented at the Trader Vic's restaurant in Oakland, Ca in 1944  even though Trader Vic's rival, Don the Beachcomber, claimed to have created it in 1933 at his then-new bar named for himself (later a famous restaurant) in Hollywood. 

The Trader Vic story of its invention is that Trader (Victor J. Bergeron) created it one afternoon for some friends who were visiting from Tahiti. One of those friends tasted it and cried out: "Maita'i roa ae!" meaning "Very good!", figuratively "Out of this world! The Best!" — hence the birth of the drink's name.
The cocktail became so popular in the 1950s and '60s that many restaurants and bars, ones that were particularly tiki-themed, started serving them by the gross to keep up with high demand! The drink was even  prominently featured in the Elvis Presley film Blue Hawaii and has become synonymous with Tiki culture both past and present.

So without further adew, I bring you this week's cocktail:

Mai Tai


So to keep things fair between the two tiki men that started it all, here are both Don and Trader Vic's original recipes!

The Original Trader Vic Formula - 1944


  • 2 oz of 17-year old J. Wray & Nephew Rum over shaved ice
  • Add juice from one fresh lime
  • 1/2 oz Holland DeKuyper Orange CuraƧao
  • 1/4 oz Trader Vic's Rock Candy Syrup
  • 1/2 oz French Garnier Orgeat Syrup
Add all ingredients into a shaker, mix vigorously and add a sprig of fresh mint

Don the Beachcomber Mai Tai


  • 2 oz (or 1/4 cup) water
  • 3/4 oz or 1-1/2 tablespoons fresh lime juice
  • 1 oz or 2 tablespoons fresh grapefruit juice
  • 1 oz or 2 tablespoons sugar syrup
  • 1 oz or 2 tablespoons dark rum
  • 1-1/2 oz or 3 tablespoons golden rum
  • 1/2 oz or 1 tablespoon Cointreau or triple Sec
  • 1/4 oz or 1/2 tablespoon Falernum syrup
  • 2 dashes or scant 1/2 teaspoon Angostura bitters
  • 1 dash or scant 1/4 teaspoon Pernod or other anisette-flavored pastis
 Shake all the ingredients in a shaker with ice and strain into a tall highball glass filled with crushed ice. Garnish with fruits and serve with a straw.

Hope everyone has a safe and super fun Tiki Oasis 2013, enjoy!!


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