Pampero Blanco Mai Tai

Slip into this tropical classic of Pampero Blanco Rum, Sweet and Sour Citrus and Nutty Almond.

Pampero Blanco Mai Tai

Ingredients

  • 50ml

    Pampero Blanco Rum

  • 15ml

    Cointreau

  • 25ml

    Lime Juice

  • 15ml

    Orgeat Syrup

  • 1

    Mint Sprig (Garnish)

0 units of alcohol per serve

Equipment

  • 1

    Highball Glass

  • 1

    Ice Scoop

  • 1

    Jigger

  • 1

    Tongs

  • 1

    Bar Spoon

  • 1

    Cocktail Shaker

  • 1

    Hawthorne Strainer

Serves:
1

Method

  • Preparation
    1. Shake all the liquid ingredients with Ice.
    2. Strain into an Ice-filled Highball Glass.
    3. Garnish with a Mint Sprig.
  • Alcohol content

    Alcohol content

    24 g per serve

SIMILAR DRINKS

Australian Mojito
Australian Mojito

A Mojito with serious fire in its belly, made with Captain Morgan Original Spiced Gold, mint, lime and soda.

Australian Old Fashioned
Australian Old Fashioned

The honeyed butterscotch, spiced oak & raisin notes of Ron Zacapa Rum are highlighted with a range of complimenting bitters.

CUBA LIBRE
Australian Cuba Libre

The classic Rum highball that uses Pampero for the additional spice and sweetness.

Interesting facts

In 2007, the Mai Tai was voted ‘Most Popular Cocktail’ by bartenders in a survey conducted by Cocktail Magazine.

History of the drink

Mai Tai is a Polynesian cocktail that was invented in 1944 by Victor J. Bergeron, also known as ‘Trader Vic’. The name Mai Tai comes from the Tahitian word ‘maita'I’, which means ‘good’. The original Mai Tai recipe called for 17-year-old Jamaican Rum, fresh lime juice, orange liqueur, orgeat syrup and a dash of rock candy syrup. Trader Vic's Mai Tai quickly became a popular drink at his restaurant and bar in San Francisco. In the 1950's and 1960's the Mai Tai became a symbol of the Tiki culture in America.