Perry’s Steakhouse & Grille

By Susi Zivanovic, Perry’s Steakhouse & Grille Corporate Sommelier and Beverage Director

The Mai Tai was first concocted in the 1940s at Trader Vic’s, the original Polynesian-inspired Tiki lounge. This Tiki bar favorite started out with fresh ingredients, but over the decades to follow, pre-packaged mixes with added rum became commonplace and the true taste of the original cocktail was lost. Perry’s has brought back the spirit of the original Mai Tai with a contemporary twist. Cruzan Light Rum and Pyrat XO Reserve Rum is shaken with fresh lime juice and a hint of almond, topped with a dash of bitters and garnished with an edible orchid and hibiscus sugar on the rim, making the classic Perry’s Mai Tai a beautiful, boozy yet refreshing cocktail for the summer season.



WHAT’S IN IT

  • 1 ½ ounces Cruzan Light Rum
  • ½ ounces Pyrat XO Rum
  • ½ ounce DeKuyper O3 Orange Liqueur
  • 1 ounce Natural Brands Lime Juice
  • ½ ounce Simple Syrup
  • ½ ounce Monin Almond Syrup (Orgeat)
  • 3 dashes Angostura Bitters

HOW TO MAKE IT

Add all ingredients except bitters into a cocktail shaker. Add ice and shake for 20 seconds. Strain the contents into an ice-filled Collins glass rimmed with hibiscus sugar. Top with bitters. Garnish with an edible orchid.