The origins of the cocktail known as the “Mai Tai” began somewhere around the 1930s and became a mainstay in Western Culture after World War II. My first experience falling in love with the pineapple-rum drink was at Haleiwa Joes near the make-shift tree house I lived in near Kāneohe on the island of Oahu. Unlike the cheap, boozy Mai Tais I had experienced previously, this one tasted like a frothy pineapple-cream sour, and I’ll never forget it.
Living and working in Hawaii provided a deeper insight into the complex history and cultural implications of tiki drink culture, which previously, I hadn’t given much thought. Tiki drinks are basically a made-up concept of Polynesian imagery (often depicted as demigods and hula dancers) blended with cheap Caribbean rum and tropical juice. Add a paper umbrella and it makes perfect sense that a previously unaware American like me would gobble up a cocktail like a casserole at my grandmother’s church potluck without much thought.
Nowadays, bars and restaurants like mine are attempting to celebrate and reestablish the playful history of these festive drinks, while also somehow omitting the hurtful original sin of Trader Vic and Don’s Beachcomber. Let’s call them what they are: heavily garnished drinks that make us feel like we’re on vacation.
As Ramen Bowls moves into its new space at 900 New Hampshire, we plan to celebrate tropical drinks like this one inspired by our love of Pan-Asian food and the flavors of the Pacific.
Ramen Bowls Mai Tai
Step one: Find some smooth crooning by Don Ho or any Midcentury exotica rock you may have on hand. Maybe some ‘60s surf rock…
Ingredients:
1 ounce Koloa Gold Rum
1/2 ounce Ferrand Dry Orange Curacao
1/2 ounce Orgeat-Almond Syrup (Liber & Co is my favorite. Also make your own!)
1/2 ounce fresh pineapple juice
1 ounce fresh lime juice (approx. 1/2 lime squeezed)
Splash of Tahitian Vanilla-Infused Simple Syrup
Shake the mixture and pour over ice. Add 1 ounce Kola Dark Rum for a floater. Garnish with a sprig of mint, pineapple slice, or a Luxardo cherry. Or better yet, add all three!