The Mai Tai was created in 1944 by Victor J. Bergeron, better known as Trader Vic, at his restaurant in Oakland, California. Inspired by the flavours of the Caribbean and Polynesia, the original cocktail combined aged Jamaican rum, lime juice, orange curaçao, orgeat syrup and a touch of sugar. The name reportedly came from a Tahitian expression meaning “out of this world.” The Mai Tai became closely associated with the rise of Tiki culture in mid-20th-century America and remains one of the world’s most recognisable tropical cocktails.
Here’s how we did it:
Mai Tai
25ml Golden Rum, Plantation Grande Reseve.
12.5ml Cointreau
25ml Fresh Lime Juice
12.5ml Simple syrup 1:1
25ml Orgeat Syrup
25ml Dark Rum, Havana Club 7 Anejo
Pour all into a Shaker, Shake well until frosted.
(optional) leave the dark rum out of the shaker and pour on top just before serving.
Double strain into a rocks glass or tiki mug with fresh ice.
Garnish with a mint sprig, cherry and lime wheel.
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Arcadia&Co.
Arcadia&Co. 
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