Rum Journal: How to Make a Mai Tai, Martinique Style
Above: barrels at the Clement distillery in Martinique (CJ Photo)
IT’S ONE of the most famous rum cocktails in history: the Mai Tai.
It’s a classic, forever a favourite for lovers of tiki culture, born, by most accounts, at the famous Trader Vic’s in California.
And while there are many ways to make it, there’s always a constant: the use of multiple rums.
That’s why we were delighted to discover a new take on the Mai Tai, coming to us from the legendary Clement distillery in Martinique.
It’s called the Martinique Mai Tai, and it isn’t just a great recipe — it’s an even better way to experience the whole portfolio of Clement’s exceptional rhums agricoles.
Here’s the recipe:
1 oz. Clément Select Barrel
1 oz. Clément Première Canne
½ oz. Clément Créole Shrubb
½ oz. Clément Sirop de Canne
1 oz. fresh lime juice (reserve ½ lime shell for garnish)
½ oz. orgeat syrup
Shake ingredients together without ice. Strain into an old-fashioned glass filled with crushed ice. Garnish with spent lime shell and mint sprig.
Santé!
— CJ
