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| Our favorite Mai Tai |
We just got back from a much needed, two-week vacation on Kauai, which is the garden island of Hawaii.
The Mai Tai is a quintessential Hawaiian cocktail, invented in 1944 at Trader Vic's at the Royal Hawaiian Hotel. There are hundreds of variations today.
Tom tasted Mai Tais where ever we went, always comparing them to our favorite, Sid's Mai Tai from Kona Village on the Big Island (which is the volcanic island).
None met the gold standard, although the ones at Koa Kea resort, he deemed as "pretty good."
Kona Village was a very special place. And Sid Kono was the bartender at the Shipwreck Bar, and a really nice guy. His Mai Tais were the best.
Unfortunately, the resort got wiped out during the tsunami of 2011, the one caused by the earthquake in Japan.
Luckily, I interviewed Sid the last time we were there in 2005, and wrote down how he makes them.
I dug out my notes of his recipe so I could share it with those that might want to make a Sid's Mai Tai and make a toast to our memories of good times at Kona Village and the beautiful state of Hawaii.
We are lucky to have Hawaii as part of our 50.
---Barbara
Sid's Mai Tai of Kona Village
Ice
1/2 shot light rum
1/2 shot gold rum
1/2 shot orange curacao
3 oz. pineapple juice
3 oz. sweet sour mix (like margarita mix)
1/2 shot of dark rum
Add ice to a large, squat glass. Then add the next 5 items. Stir. Then, float the 1/2 shot of dark rum on the top.
Garnish with a slice of pineapple on the rim if desired, And float a small slice of lime. Some places add a maraschino cherry.