Though others have stepped forward to claim the credit, steal some thunder or try to appropriate his legend, the simple fact is that there was only one Victor J. "Trader Vic" Bergeron --- the world traveler and world-class Epicurean whose adventures and achievements earned him the title, "The Trader." He was the one who created the bracingly refreshing rum cocktail known as the Mai Tai. According to Trader Vic's Web site, Victor Bergeron "set the record straight" in his own words in 1970:
"In 1944, after success with several exotic rum drinks, I felt a new drink was needed. I thought about all the really successful drinks; martinis, manhattans, daiquiris .... All basically simple drinks.
I was at the service bar in my Oakland restaurant. I took down a bottle of 17-year-old rum. It was J. Wray Nephew from Jamaica; surprisingly golden in color, medium bodied, but with the rich pungent flavor particular to the Jamaican blends. The flavor of this great rum wasn't meant to be overpowered with heavy additions of fruit juices and flavorings. I took a fresh lime, added some orange curacao from Holland, a dash of Rock Candy Syrup, and a dollop of French Orgeat [pronounced or-ZHAT], for its subtle almond flavor. A generous amount of shaved ice and vigorous shaking by hand produced the marriage I was after. Half the lime shell went in for color ... I stuck in a branch of fresh mint and gave two of them to Ham and Carrie Guild, friends from Tahiti, who were there that night. Carrie took one sip and said, "Mai Tai - Roa Ae". In Tahitian this means "Out of This World - The Best". Well, that was that. I named the drink "Mai Tai".
In fairness to myself and to a truly great drink, I hope you will agree when I say, 'Let's get the record straight on the Mai Tai'."
Throughout the rest of the 1940's, the Mai Tai's popularity grew throughout the western United States. Then, in the late 1940's, The Trader introduced his Mainland-made drink to Hawaii through his work for the Matson Steamship Lines. The Mai Tai rapidly became the preferred cocktail on the Islands, causing some quasi-historians to believe, as the years passed, that the Mai Tai originated there and was brought to the continental U.S.!
— The Original Trader Vic's Formula - 1944
* 2 oz of 17-year old J. Wray & Nephew Rum over shaved ice
* Add juice from one fresh lime
* 1/2 oz Holland DeKuyper Orange Curacao
* 1/4 oz Trader Vic's Rock Candy Syrup
* 1/2 oz French Garnier Orgeat Syrup
* Shake vigorously.
* Add a sprig of fresh mint
Since some of these ingredients are hard to find or not available. Here is an alternative that most closely approximates the Original.
— Close approximation to Trader Vic's Formula - 1944
* 2 oz of 12-year old Appleton Estate Jamaican Rum over crushed ice
* Add juice from one fresh lime
* 1/2 oz Holland DeKuyper Orange Curacao
* 1/4 oz Home Made Rock Candy Syrup*
* 1/2 oz Amaretto di Amore Liquer
* Shake vigorously.
* Add a sprig of fresh mint and a wedge of the lime
*To make your own Rock Candy Syrup, set up a double boiler on the stove top. The inner pot should be a 1 quart Mason Jar. Fill the jar about half full with water, and heat the stove until the water in the jar is brought to a very slow simmer. Start mixing in sugar, dissolving, and stirring continuously. Keep stirring! The syrup should be just simmering to produce a few bubbles. You will be surprised how much sugar it can absorb. The stirring and adding sugar can go on for 15 or 20 minutes, and finally, you will see the sugar become saturated, and a few crystals will just barely not dissolve. At this point, the syrup is supersaturated. Lift the jar CAREFULLY from the stove, let it set on the counter for awhile, then when it's cooled down some, put it in the fridge.
