A classic tiki drink created by Victor J. Bergeron in 1944 in his famous restaurant Trader Vic's. Over the years this recipe was changed and twisted in comparison to Vic's original. Here below is a delicious take on the drink.


- 0.75 oz / 22 ml fresh lime juice
- 0.25 oz / 7.5 ml rich simple syrup (2:1 sugar to water ratio)
- 0.25 oz / 7.5 ml orgeat
- 0.5 oz / 15 ml dry Curaçao
- 2 oz / 60 ml blended aged rum
- 1/2 hollowed lime
- 1 mint sprig


Shake all liquids with crushed ice and strain in a Mai Thai mug. Slap the rim of the mud with a mint sprig and finally garnish with half a hollowed hollowed lime and the mint sprig.

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