The original Mai Tai recipe is not the one you might recognize as a symbol of tropical paradise. There was no cherry, no pineapple, and definitely no paper umbrella in the classic, original Mai Tai cocktail. Read on for the recipe and a bit of history on this delicious drink.  

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Who Invented the Mai Tai?

As with most cocktails, the origin of the Mai Tai is somewhat disputed. But the prevailing belief is that the Mai Tai was invented by Victor J. Bergeron – better known as “Trader Vic” – in 1944. It was a simple drink meant to highlight the flavor of a 17-year-old Jamaican rum.

Trader Vic used a golden rum made by Jamaican distiller J. Wray and Nephew. His recipe included lime juice, orange curaçao, orgeat syrup, and simple syrup. Legend has it that Trader Vic served his creation to some Tahitian friends, who exclaimed, “Maita’i roa a’e!” This translates to “out of this world – the best!” And that is where the name Mai Tai (the best) comes from.

The drink is traditionally garnished with half of a spent lime shell and a sprig of mint. A small circle is cut to expose the pith of the lime. It’s meant to look like a small island with a palm tree.  Simple and beautiful.

The Hawaiian Mai Tai Recipe

So where did the more garish Mai Tai come from? The one with orange slices and pineapple juice and topped with a cherry and umbrella? This is the Mai Tai most are used to seeing these days in tiki bars around the world.

That cocktail was also created by Trader Vic around 1954 when he worked for the Royal Hawaiian Hotel in Waikiki, Hawaii. Vic added pineapple and orange juices to his drink to sweeten his recipe for a more tourist-friendly cocktail. That sweeter recipe, for better or for worse, stole people’s hearts and is the one you’ll find most often on cocktail menus.

To make a Hawaiian Mai Tai, add all the following ingredients – except the dark rum – to your cocktail shaker with ice. Shake, pour into a glass, then pour the dark rum over the back of a bar spoon to float on top.

• 1.5 oz light rum
• 1/2 oz triple sec
• 1/2 oz orgeat syrup
• 1/2 oz fresh lime juice
• 1/2 oz fresh orange juice
• 1/2 oz pineapple juice
• 1/2 oz dark rum

But let’s get retro and learn how to make the original “out of this world” rum cocktail.

Original Mai Tai Recipe

To make the original Mai Tai, you’ll need a fresh lime, orange curaçao (Triple Sec can work), orgeat syrup (almond syrup), simple syrup, and a golden rum. This is a simple, rich drink so there’s nothing fancy about the preparation – just add all the ingredients to your cocktail shaker with a big handful of crushed ice and shake.

To show off your knowledge of the original Mai Tai recipe, be sure to get the garnish right! Take a half of lime after you’ve juiced it, and slice a small piece of the peel off to expose a little circle of the pith. Think of this as an island and the green of the lime is the water around your island. Then add a sprig of fresh mint to represent a palm tree.

Now that you know the proper way to make an original Mai Tai, you can start tweaking the ingredients and making your own riffs!

Original Mai Tai

Yield: 1

Prep Time: 3 minutes

Total Time: 3 minutes

The original Mai Tai cocktail, as created by Trader Vic.

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Ingredients

• 2 oz golden rum
• 3/4 oz fresh lime juice
• 1/2 oz orange curaçao or Triple Sec
• 1/4 oz orgeat syrup
• 1/4 oz simple syrup
• Crushed ice
• Sprig of mint and juiced lime half for garnish

Instructions

1. Add all ingredients to a cocktail shaker with a large handful of crushed ice.
2. Shake until frosty.
3. Pour into a rocks glass (ice included) and add more crushed ice as desired.
4. Cut a small circle of peel from the spent (juiced) lime half to expose the pith. Lay the lime half on top of the ice and add the sprig of mint. This is intended to look like an island with a palm tree!
5. Please drink responsibly.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 270Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 27gFiber: 1gSugar: 20gProtein: 0g

Nutrition information is estimated and should only be used as a general guideline.

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I came up with this Pomegranate Whiskey Sour recipe when I was trying to make a vampire-themed cocktail. This drink turned out to be a little too pink for the vampire theme, but it’s still delicious!

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My go-to drink is the whiskey sour. Before I started this blog and started taking my home bartending skills seriously, I always made a whiskey sour with bourbon, lemon juice and simple syrup. I never used a sour mix and the idea of a raw egg white kinda grossed me out.

But I have evolved.

The first time I tried an egg white in a drink is when Naomi made me her Pisco Sour. I loved the smooth, creaminess the egg white brought to the drink. Ever since then, I’ve been obsessed with foamy sour drinks!

I even did a little research and found that when egg whites are shaken thoroughly without ice, they emulsify. Agitating the whites causes their proteins to unfold and mixes in air bubbles, creating a nice foam that’s perfectly safe to drink. (Check out these other cocktail questions you’ve always wanted answered!)

Perfect Valentine’s Day Cocktail

When I was working on a vampire-themed cocktail (inspired by Stephanie Meyer’s new Twilight book – Midnight Sun), I turned first to my trusty whiskey sour. How could I make it red? And so the Pomegranate Whiskey Sour was born.

It’s definitely too pretty for a vampire cocktail, but its pink foaminess is just perfect for Valentine’s Day or even Christmas! To make this drink, you’ll need:

• 2 oz whiskey of your choice (rye and bourbon are both types of whiskey, so they work great, too)
• 1/2 oz fresh-squeezed lemon juice
• 1/2 oz simple syrup (or this skinny, sugar-free version!)
• 1/2 oz pomegranate juice
• 1/2 oz egg white

Pour all the ingredients in a cocktail shaker and shake without ice. This is called a “dry shake” and it’s an important step to emulsify the egg white.

After a vigorous dry shake for 15-20 seconds, add ice and shake again for another 20-30 seconds. The outside of the shaker should be nice and frosty and your arm should be tired. 🙂 Then strain into a coup glass and let it sit for a few seconds to allow the foam to rise to the top.

Let’s talk a little more about that egg white. It can be difficult to measure a half-ounce of an egg white. It’s thick and not always easy to get the perfect amount. Don’t stress about it. A half ounce is typically half of an average egg white, so if you are making two whiskey sours, just put the whole egg white in. I rarely measure my egg whites anymore and it’s never made much of a difference in my drink.

If you really want to impress your guests – or your Valentine – garnish your sour with a pretty flower, a dried rosebud, a Luxardo cherry, or even some cocktail glitter!

Pomegranate Whiskey Sour

Yield: 1

Prep Time: 5 minutes

Total Time: 5 minutes

The Pomegranate Whiskey Sour is a classic whiskey sour with the simple addition of pomegranate juice - making it pretty and foamy and pink!

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Ingredients

• 2 oz whiskey
• 1/2 oz fresh squeezed lemon juice
• 1/2 oz simple syrup
• 1/2 oz pomegranate juice
• 1/2 oz egg white

Instructions

1. Pour all ingredients into a cocktail shaker and vigorously dry shake (without ice) for 15-20 seconds. This is an important step to emulsify the egg white.
2. Add a few ice cubes and shake for another 20-30 seconds.
3. Strain into a coup glass and let sit for a few seconds to allow the foam to rise to the top.
4. Please drink responsibly.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 173Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 26mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 2g

Nutrition information is estimated and should only be used as a general guideline.

The post Pomegranate Whiskey Sour appeared first on Spilling Tequila.

These beet juice cocktail recipes might sound unusual, but adding beet juice and some ginger to your cocktail concoctions not only adds great taste and color, it’s super healthy too! Here are three twists on classic cocktails using these two amazing root vegetables. 

I had some beets and ginger root that were threatening to go bad so I decided to use them both in some cocktails. I juiced the beets and made honey simple syrup with the ginger. Since I’m working with such healthy ingredients I wanted to make sure I wasn’t adding any unnecessary processed sugars to sweeten my drinks. Ginger honey syrup for the win!

Getting to the Root of It

Both of these colorful root vegetables have lists a mile long of their incredible health benefits, ranging from possible cancer prevention to improved digestion. 

Beets are full of vitamins and antioxidants and are known to help lower cholesterol and blood pressure, increase energy and stamina and improve liver function, and boost your immune system. Ginger is a known digestive aid, infection fighter, pain reliever and nausea reliever. 

Both have been shown in studies to contain cancer fighting properties, improve heart disease risk, and even help brain function and reduce the risk of Alzheimer’s disease. 

Spicy Dirt?

Ok, so we all know these things are good for us, but we’re making cocktails here – not diet smoothies right? LOL. Ginger is a pretty common ingredient in cocktails so it’s not too much of a stretch. And I would probably put ginger in almost every drink – I LOVE IT.  I opted to use mine by making a homemade ginger honey simple syrup, which gives me a great natural sweetener and spice at the same time! 

Beets seem to be a bit more of a love it or hate it sorta thing. My husband insists that they just taste like dirt, and while I do admit that they have a kind of earthy vibe, there’s something about it that I just cannot get enough of.

I’ve only been turned onto beet juice recently at a local (pre-covid) smoothie bar and have been hooked ever since. I could drink it every day (and have been recently)! Give it a nice kick with the ginger and oh my goodness, so good. 

Classics with a Dirt-y Twist

Since I wanted to make sure these wonderful, vitamin-filled veggies didn’t go to waste, I thought I’d try to turn some classic cocktails into beet juice cocktails. I went with three staples: the Gin and Tonic; Margarita; and Moscow Mule. The mule was definitely my favorite of the three. 

Here’s how to make these three rooty classics! 

Start with a ginger honey syrup:

• 2/3 c chopped, fresh ginger
• 1 1/2 c water
• 4 TB honey

Combine in a pan, bring to a boil and then let it simmer for 40 minutes or to desired consistency. Once cool, strain and store in the refrigerator to use in tea or cocktails, like this Grapefruit Ginger Bourbon Sour recipe!

Beet Ginger Gin and Tonic

• 1 oz  Beet Juice
• 1.5 oz Gin
• 1 oz Lemon Juice 
• 1/2 oz Ginger Honey Simple Syrup
• Tonic Water

Shake first 4 ingredients, strain over ice and top with tonic. 

Tequila Beet Juice Cocktail

• 2 oz Beet Juice
• 2 oz Tequila
• 1 oz Lime Juice
• 1/2 oz Ginger Honey Simple Syrup

This Beet Ginger Margarita is super simple. Just shake all the ingredients and strain over ice. Don’t forget to rim your glass with salt first!

Vodka Beet Juice Cocktail

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And now for my favorite, the Beet Ginger Mule! 

This one has muddled fresh mint, both the beet juice and ginger syrup, lime juice, vodka and ginger beer. Recipe below!

Beet Ginger Mule

Yield: 1

Prep Time: 5 minutes

Total Time: 5 minutes

Give your Moscow Mule a healty kick with beets and ginger.

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Ingredients

• Mint leaves
• 1/2 oz lime juice
• 2 oz beet juice
• 2 oz vodka
• 1/2 oz ginger honey syrup
• Ginger beer

Instructions

1. Muddle mint leaves with lime juice in shaker.
2. Add beet juice, vodka and ginger syrup and shake.
3. Pour over ice into a copper mug.
4. Top with ginger beer.
5. Please drink responsibly.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Nutrition information is estimated and should only be used as a general guideline.

The post Beet and Ginger – Twists on Classic Cocktails appeared first on Spilling Tequila.

Looking for something different to add to your cocktail menu this summer? This Pisco Sour recipe makes a refreshing, tart drink. Its smooth, creamy texture is a perfect match for your spicy summer dishes, or even better, the day you’re finally going to try making your own Ceviche! 

What is Pisco?

I first learned of Pisco years ago when my cousin was living and working in Chile for a summer. He fell in love with Pisco sours and tried to mail us a bottle of Pisco. Sadly, it did not survive the trip. He was eventually able to bring some home with him and we were able to taste it. But I think that’s the last time I had it! 

Pisco is a clear to lightly yellow/amber brandy that is made exclusively in Peru and Chile from fermented grape juice of specific varieties. It was developed by Spanish settlers during the 16th century.

Pisco is distilled in copper pot stills, and in Peru is not aged. Chilean Pisco, however, can be aged in barrels and tends to be a bit sweeter. 

Both Peru and Chile claim the Pisco Sour as their national drink, and there is a debate on its origins. It’s generally accepted that the drink was created by an American bartender named Victor Vaughen Morris who moved to Peru in 1904 opened Morris’ Bar in Lima in 1916.

The Peruvian version of the Pisco Sour is made with Key lime juice, sugar, egg white and Angostura bitters, while the Chilean version is made with pica lime juice and powdered sugar, and does not include the egg white or bitters. 

Date Night!

I was doing an evening engagement session in Lambertville recently and my husband and I decided to finally take advantage of some outdoor dining afterwards. I can’t remember the last time we were on a date!

There is this adorable little place that I’ve wanted to try forever, and he’s been once before with friends. It’s a family owned business and the chefs are Peruvian and Mexican. I’m obsessed with both Ceviche and Enchiladas so what’s not to LOVE?! 

It’s a BYOB and last time the hubs was there a friend brought Pisco and asked the restaurant to make a carafe of Pisco Sour, so we thought we’d give it a try! The bottle shop in town had both Peruvian and Chilean Pisco, so he went with Peruvian to match the restaurant’s cuisine. 

I was so excited to try it and I was not the least bit disappointed! It was an incredibly hot and humid evening so the refreshing sour taste was perfect, and the creamy texture from the egg white made it so smooth! 

*But what about the raw egg???

Studies show that fresh eggs from locally raised, free range chickens are rarely subject to salmonella bacteria. Commercially produced eggs have a higher risk. If you purchase organic, free range eggs, you lessen the risk and generally if you wash your egg shells thoroughly prior to cracking you should be just fine. 

***Of course, I am not a health expert so please do your own research if you are concerned about consuming raw egg whites in your drink! 

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Enough Facts and History, I’m Thirsty!

Ok, so since we still had a bunch of Pisco in the bottle I decided to try to make it at home! I made it in the Peruvian style, but used regular limes rather than Key limes. 

To make this Pisco Sour recipe, you’ll need Peruvian Pisco, lime juice, simple syrup, an egg white, ice and a shaker. I followed the recipe from Ocucaje’s site, but switched out the sugar for simple syrup. 

Start by adding all of your ingredients to a shaker. Top with lots of ice and shake VIGOROUSLY. Strain into a glass (This one matched the one on Ocucaje’s site so I figured it was the best choice!) Garnish with bitters. It will be quite foamy at first and foam will gradually settle at the top. Enjoy!

Pisco Sour

Yield: 1

Prep Time: 2 minutes

Cook Time: 2 minutes

Total Time: 4 minutes

This smooth and refreshing drink pairs perfectly with some homemade Ceviche!

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Ingredients

• 3 oz Peruvian Pisco
• 1.5 oz lime juice
• 1 oz simple syrup
• 1 egg white
• Ice
• Angostura bitters for garnish

Instructions

Combine all ingredients in a cocktail shaker and shake vigorously, strain into a glass and garnish with Angostura bitters.

Please drink responsibly.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 57mgCarbohydrates: 19gFiber: 0gSugar: 16gProtein: 4g

Nutritional information is estimated and should only be used as a general guideline.

The post Pisco Sour appeared first on Spilling Tequila.

Here’s the story of how one night, over tacos and board games, the classic Gin and Tonic with extra limes became my new favorite cocktail.

Old School Dinner Parties

So a few years ago my husband and I decided with two other couples to start a biweekly dinner party. Just an old fashioned dinner, drinks and board game sorta night. And not just the occasional thing, a REGULAR night with friends that we could all count on and look forward to. It’s kinda something I think our parents’ generation did and somehow in this crazy busy life we’ve lost sight of. 

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If you don’t have something like this going I highly recommend it! Some epically good times were had on those late nights. We’d eat, drink, talk, laugh and most nights include a game like Apples to Apples (or something similar ;).

Our hosts moved away this past year and I miss those nights so much! Good news is when we visit them we get to do it multiple nights in a row. 

We would all collaborate on dinner and pretty much always decided that it was Taco (whatever day of the week) because… TACOS. We’d raid our refrigerators and bring whatever we had on hand.

Our hostess usually made the meat (supplied from a local farm share, yay!), another couple brought all the condiments and I usually showed up early to make a big old batch of guacamole using my favorite avocado tool for us all to devour while we cooked everything else. And now I’m craving guacamole…

While I was making said guacamole, it was my friend Bill’s job to make sure I had a drink in my hand (or at least close by while I was chopping onions, lol). Sometimes it was a craft beer that one of us had brought home from a trip (VT beers being a common favorite) or something one of our local craft breweries had just put out. Every once in a while I’d make some margaritas or a pitcher of sangria but for the most part it was always beer. 

Then one magical evening he asked if I wanted a gin and tonic. I was hesitant to betray my “beer girl, lover of all the IPA’s” status, but the limes and the guac and the tacos… It seemed to make sense. So that, my friends, is history. I was hooked. A nice big G&T with all the limes and pulp was officially my new favorite. 

So I know you’re just dying to know how exactly to make this life changing beverage right? Good news. SUPER simple, minimal ingredients. All the yum. 

ALL. THE. LIMES.

To make my Gin and Tonic with ALLLL the Limes, you’ll need a large glass of ice, a lime, (and ya know, a knife a cutting board), juicing method of choice, your favorite gin (my go-to is Bombay Sapphire), and tonic water. I love Q mixers or Fever Tree. 

Start by juicing half of your lime and add to your glass of ice. Cut the other half of the lime into wedges, squeeze the juice of three of them into your glass and throw the wedges in.

If you’re using a hearty glass, scrape a wedge or two on the edge to get some pulpy goodness. Give it a stir and then pour tonic water over. Garnish with your last lime wedge and enjoy! 

Thank you Bill 🙂 

Gin and Tonic with Alllll the Limes

Yield: 1

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

This Gin and Tonic is made with a whole lime, giving it an extra punch of citrus goodness.

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Ingredients

• Ice
• 1 Fresh lime, halved
• 2 oz Gin
• 1/2 Can of Tonic Water

Instructions

1. Juice half of your lime, making sure you get every last drop!
2. Pour into glass of ice.
3. Slice remaining lime into wedges, squeeze 2-3 of them into the glass.
4. Add gin.
5. Top with tonic water and garnish with the last lime wedge.
6. Please drink responsibly.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 28mgCarbohydrates: 26gFiber: 2gSugar: 20gProtein: 0g

Nutritional information is estimated and should only be used as a general guideline.

The post Gin and Tonic… with ALLLLL the Limes appeared first on Spilling Tequila.

This New York Sour recipe uses Proof Syrup for just a touch of that “Old Fashioned” flavor. The cocktail is not only tasty, it’s beautiful too!

The classic New York Sour is a whiskey sour with a layer of red wine floated on top. I love a whiskey sour and the addition of a nice red wine gives it a bolder, richer taste profile.

Because sometimes you just need a little more alcohol in your drink.

I discovered this cocktail about 6 months ago when I was looking for something elegant and pretty to serve at a holiday gathering. It’s the perfect mix of sweet, sour, and smooth – and it packs a punch if you use a 100+ proof bourbon like Knob Creek!

I’ve made the classic New York Sour recipe – with 2 oz bourbon, 1 oz simple syrup, 1 oz lemon juice, and 2 oz red wine – many times. It happens to be my favorite cocktail at the moment.

But then I discovered Proof Old Fashioned Cocktail Syrup.

A Slight Variation on the New York Sour Recipe

Proof Syrup intrigued me with its claim to make the perfect tasting cocktail by just adding alcohol. It comes in three flavors: Traditional, Pecan, and Maple Bacon.

It’s a combination of sugar syrup and bitters, and is designed to make a perfect Old Fashioned (another drink I looovvve). Mix Proof with bourbon or rye whiskey and you’ve got a fast, easy, balanced Old Fashioned.

But you can do so much more with it. So I wondered if it might work in a sour recipe. Guess what? It most definitely does.

I created a slight variation of the traditional New York Sour using Proof Syrup for just a touch of that “Old Fashioned” flavor.

To make this cocktail, put a few ice cubes in a cocktail shaker. Add in 2 oz of your favorite bourbon, 1/2 oz of Proof Traditional Syrup, and 1/2 oz lemon juice.

Shake well and strain into a glass of crushed ice. DON’T skimp on the crushed ice! I’m serious! If you want this New York Sour to have that beautiful layered look, the crushed ice is essential in the presentation.

The final step is to slowly pour a couple ounces of red wine into the glass. Sometimes the wine will float on top, sometimes it will sink. I haven’t experimented enough to figure out why (clearly NOT a professional mixologist here). But I suspect it has to do with the heaviness of the wine. And in the classic New York Sour, there is more simple sugar and lemon juice that probably helps the sour portion sink.

In any case, it WILL separate and it will look beautiful. I hope you’ll try Proof Syrup and I hope you enjoy this recipe! I’d love to hear if you have created any of your own variations on the New York Sour cocktail.

Old Fashioned New York Sour

Yield: 1

Prep Time: 5 minutes

Total Time: 5 minutes

This New York Sour recipe uses Proof Syrup for just a touch of that “Old Fashioned” flavor. The cocktail is not only tasty, it’s beautiful too!

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Ingredients

• 2 oz Bourbon
• 1/2 oz Proof Cocktail Syrup
• 1/2 oz lemon juice
• 2 oz red wine
• Ice cubes and crushed ice
• If Proof Syrup is not available, use 1 oz simple syrup and an additional 1/2 ounce lemon juice.

Instructions

1. Put a few ice cubes in a cocktail shaker.
2. Pour in the bourbon, Proof Syrup, and lemon juice.
3. Shake, then strain into a glass of crushed ice. Don't skip the crushed ice - it makes the drink look beautiful!
4. Slowly pour a couple ounces of red wine into the glass. The wine may float or sink, depending on the heaviness of your wine.
5. Please drink responsibly.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Nutritional information is estimated and should only be used as a general guideline.

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The post Old Fashioned New York Sour Recipe appeared first on Spilling Tequila.