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.


— CJ


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