The origin of the Mai Tai continues to be debated to this day, but this is an interesting article penned in 1970 by none other than Victor Bergeron himself.  Although it only tells his half of the Mai Tai story, it is an interesting read if you are interested in the history of the Mai Tai.

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, 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”.

The article sidebar also shows the evolution of the mai tai recipe.  Clear your schedule for an evening and join the mai tai for a trip through history.

Let’s get the record straight on the mai tai! (Trader Vics)