When I think of relaxing or watching a sunset in Maui, I automatically think of Mai Tais. The Mai Tai is an alcoholic cocktail based on rum, Curaçao liqueur, orgeat syrup, and lime juice. This easy to drink, fruity rum beverage can be found on just about every Hawaiian Happy Hour menu and always makes me feel like I’m on vacation. So what better way to start your trip than enjoying one on the plane?
Alaska Airlines offers a free Trader Vic’s Mai Tai on all flights to Maui. However, I actually don’t love the artificial taste of the “alcohol included” version they serve, so I’ve come up with a different version to enjoy on the plane – what I like to call a Haole* Mai Tai.
If you are flying first class (or are sitting in premium seating with Alaska), congratulations — you get to drink for free! If you are in no-legroom economy, go ahead and pay up — it will make the flight so much better!
SECRET: To make a Haole Mai Tai, ask for rum and a glass of POG over ice. POG is a majorly addictive passion, orange, guava juice you will be drinking by the carton on the island once you’ve tried it. It’s often not on the airline’s menu, but is almost always available on flights to Hawaii.
I find that one bottle of rum is good for two drinks, but if you want to knock yourself out and really relax, pour in the entire thing! You are on vacation… These mini-bar bottles of rum are also perfect beach-size companions (along with a can of POG), so save your empty bottle or if you are getting them for free, stock up on the plane!!!
*Haole (how lee) – Technically “without breath,” but refers to any non-native Hawaiian, particularly white people from the mainland United States. “No breath” refers to non-Hawaiians who didn’t know or use the honi, a Polynesian greeting that involves touching nose-to-nose and inhaling or essentially sharing each other’s breaths. Foreigners didn’t know this technique, so they were described as “without breath.” The implication is that foreigners are not only aloof and ignorant of local ways, but also have no spirit or life within.
History of the Mai Tai
A complimentary Trader Vic’s Mai Tai is offered on flights to Hawaii on Alaska Airlines
Victor J. Bergeron claimed to have invented the Mai Tai in 1944 at his restaurant, Trader Vic’s, in Oakland, California. Trader Vic’s rival, Don the Beachcomber, claimed to have created it in 1933 at his bar in Hollywood. Don the Beachcomber’s recipe is more complex than that of Vic’s and tastes quite different.
According to Mai Tai legend, Trader Vic invented the recipe one afternoon for some friends who were visiting from Tahiti. When the friend tasted it, she cried out: “Maita’i roa ae!” (literally “very good!”, figuratively “Out of this world! The best!”) — hence the name.
Most recipes are based on Trader Vic’s version and include rum, lime juice, orgeat syrup, and orange liqueur (typically orange curaçao). Variants may include orange and grapefruit juices, bitters, grenadine, or falernum. The Mai Tai became such a popular cocktail in the 1950s–60s that many restaurants, particularly tiki-themed restaurants or bars, served them. Today, the Mai Tai is synonymous with Hawaii.
Haole Mai Tai Recipe
– 1 glass or can of POG (Passion, Orange, Guava Juice)
– Any rum or boost up the aloha-ness with Malibu Rum
1. Pour POG over a glass of ice.
2. Add rum to taste.
3. Insert straw, relax and enjoy!
Original Recipe
– 2 ounces aged rum
– 3/4 ounce freshly squeezed lime juice, juiced lime half reserved
– 1/2 ounce orange curacao
– 1/4 ounce simple syrup (Need 2 cups granulated sugar & 1 cup water)
– 1/4 ounce orgeat*
– 1 cup crushed ice
– 1 mint sprig, for garnish
*Orgeat is an almond-sugar syrup traditionally made from whole blanched almonds. The nut oil gives the syrup (and cocktails made with it) a richness that can’t be duplicated with a cheap syrup made with almond flavoring and sugar.
1. To make simple syrup, place sugar and water in a small saucepan and stir to combine. Bring to a gentle boil over medium-high heat.
2. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool.
3. Transfer syrup to a container with a tightfitting lid, cover, and refrigerate until ready to use.
4. To make the drink, combine all ingredients except the mint sprig in a cocktail shaker, shake vigorously, and pour the entire contents into a double Old Fashioned glass.
5. Garnish with the juiced lime half and a mint sprig.
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