“When you learn about these things and understand the complexities, you will want to make better drinks because you’ll want to honor what you’re doing,” spirits specialist and educator Kelvin Uffre told the Washington Post. Others encourage reframing tiki culture to include difficult conversations about race and culture. Some bartenders and restaurateurs choose to not use the term “tiki” anymore when referring to rum-based, tropical drinks. “And that’s the problem with tiki: how to honor its real contributions to mixology while resisting the parts that dishonor indigenous people, misuse their iconography and exploit their sacred traditions.” “This sophisticated culture of drinks has been tethered to a crude imperialist fantasy that has treated the South Pacific as a source of escape,” John Birdsall wrote in the Los Angeles Times. But since tiki bars and tiki cocktails are completely American, many drinks experts today consider it a form of cultural appropriation. The concept of tiki bars dates to the 1930s, when American-born Bergeron and Beach founded faux-Polynesian-style bars. Regardless, the mai tai became a tiki standard. But it’s also possible that Donn Beach, widely acknowledged as the forefather of tiki culture, created the recipe in the 1930s at his Hollywood-based bar, Don the Beachcomber. It was supposedly created in the 1940s by Victor “Trader Vic” Bergeron at Trader Vic’s, Bergeron’s Polynesian-themed bar in Emeryville, California, according to Eater. Strain the liquid into a highball glass of ice, then pour the sherry on top. It needs to be completely shilled and shaken well to mix all the flavors together. The mai tai was one of the first rum-based cocktails with a vague island theme that was labeled a tiki cocktail, as were drinks like the Painkiller, Blue Hawaii and Fog Cutter. Add ice into a cocktail shaker, then pour in the rum, gin, brandy, orange juice, lemon juice, and syrup, then shake for 30 seconds. Where Did the Mai Tai Cocktail Come From? It’s typically served in a larger rocks glass. ![]() ![]() The resulting drink is citrusy and gently nutty. The dark rum, generally the last ingredient to be added, is floated on top of the drink, creating a beautiful, layered effect. ![]() It balances the white rum, which offers a lighter, more subtle fruity flavor. The dark rum is aged, giving the cocktail a deep, caramel-like flavor that’s both smoky and sweet. The mai tai combines white rum, dark rum, Grand Marnier, almond-based orgeat syrup and fresh lime juice. It’s easy to see why: The classic tiki concoction conjures visions of palm trees and sandy beaches. One of the most famous tropical cocktail in the world, the mai tai is a go-to summer drink. Decorative Wine Racks & Modular Systems.
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