Tahitian for “Out of this World”, a Mai Tai is the perfect escape from the work week. No other drink seems to say “I ‘m on vacation” the way this fruity beauty does.  Victor Bergron, one of the founders of the Tiki Bar, invented this tropical concoction in Oakland’s Trader Vic’s in 1944. The drink has remained extremely popular, and has become synonymous with South Sea Islands and exotic travel.

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Original Bergron’s Mai Tai

Tahitian for “Out of this World”, a Mai Tai is the perfect escape. No other drink seems to say “I ‘m on vacation” the way this fruity beauty does.

Course Cocktails

Prep Time 5 minutes minutes

Servings 1

Ingredients

Original Bergron’s Mai Tai

• 1 oz light rum
• 1/2 oz lime juice
• 1/2 oz orange curacao
• 1/2 oz orgeat syrup almond flavored
• 1 oz dark rum
• maraschino cherry for garnish

Pineapple juice Mai Tai

• 1 ounce light rum
• 1/2 ounce triple sec
• 1/4 ounce lime juice
• 1 1/2 ounces pineapple juice
• 1 1/2 ounces orange juice
• 1 dash of grenadine
• 1/2 ounce dark rum

Instructions

Original Mai Tai

• Pour all the ingredients except the dark rum into a shaker with ice cubes. Shake well.
• Strain into an old-fashioned glass half filled with ice.
• Top with the dark rum.
• Garnish with the cherry and pineapple.

Pineapple juice Mai Tai

• Prepare in the same manner as above, adding dark rum after mixing.

So enjoy a Mai Tai and have a tropical vacation this weekend, well as least feel like maybe you did.

Have a Great Weekend everyone! Life is short, take some time to relax!

A Peruvian grape brandy Pisco, is mixed with lime, egg whites, and ice to create a creamy, frothy, limey drink. This tart yet smooth drink makes the ideal beverage to put the work week behind you and start the weekend off on a fresh note.

The cocktail originated in Peru in the early 1920s,  invented in the capital city of Lima by Victor Vaughn Morris, an American bartender. Morris left the United States in 1903 to work in Cerro de Pasco, a city in central Peru in the mining business. By 1916, he had saved enough money to open a saloon in Lima which he named the Morris Bar. The establishment became a popular spot for the Peruvian Upper class and English-speaking foreigners to frequent. The oldest mentions of the Pisco Sour found come from a 1921 magazine attributing Morris as the inventor.

The Cocktail which had been fashioned after a whiskey sour went through several revisions. In the late 1920’s, when egg whites and bitters were added concluding the development of this drink, and giving us the beverage we know today. The Pisco Sour is the national drink of Peru.

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Pisco Sour

A Peruvian grape brandy Pisco, is mixed with lime, egg whites, and ice to create a creamy, frothy, limey tart yet smooth drink.

Course Cocktails

Cuisine Peruvian

Prep Time 5 minutes minutes

Servings 1

Ingredients

• 2 oz. Pisco
• Juice of 1/2 a lime
• 1 tablespoon egg white or egg white powder
• 2 tablespoon sugar
• 1/4 cup crushed ice
• Angostura bitters

Instructions

• In a blender, combine the lime juice with the sugar and mix to dissolve the sugar.
• Add the pisco, egg white and ice and blend until frothy.
• Pour into a sour glass, add a few drops of bitters and serve.

Enjoy this traditional drink with another Peruvian treat Aji sauce for a perfect “way south of the border” happy hour experience.