What connection does a rum from a remote French island in the Indian Ocean have with the legendary tiki cocktail, the Mai Tai? Surprisingly, a lot.

The quintessential Mai Tai, particularly celebrated for its association with Trader Vic’s, represents an evolution that adapts to the unavailability of ingredients over time. The original Mai Tai was concocted in 1944 by Victor Bergeron, known as Trader Vic, for some Tahitian friends. Today, many enthusiasts crave the authentic taste of that original creation, famously crafted with the now highly coveted J. Wray & Nephew 17 Year Old Jamaican rum. However, acquiring this rum is akin to finding gold, often exceeding $1,000 on the secondary market.

Following the formula, Trader Vic’s Mai Tai evolved as supplies of the original rum dwindled. Bergeron replaced it first with a 15-year rum and later with a blend featuring various Jamaican rums, adapting to ensure quality and taste.

Additionally, Vic sought to maintain the unique flavors reminiscent of the original Mai Tai. In a 1970 treatise, he mentioned that while his blends were excellent, they didn’t quite match the distinct taste of the original 17-year rum. He introduced Martinique rum, known as rhum, into the mix—though at the time it was made from molasses, not the cane juice version favored today.

In recent times, sourcing ingredients to replicate the original Mai Tai has become easier, thanks to producers like Holmes Cay, which has released a Réunion Island Rum Traditionnel. This rum, aged for three years in ex-cognac casks, mirrors flavors that evoke the classic Mai Tai.

To create a modern interpretation of the Trader Vic’s Mai Tai, one might blend the Réunion rum with Appleton Estate rums to replicate the original’s complexity. The full recipe involves various components, including fresh lime juice, curaçao, orgeat syrup, and rock candy syrup, all blended to create that signature flavor combination.

The technique is straightforward: shake all ingredients with ice, then serve over crushed ice, garnished with mint and the spent lime shell—a nod to the classic preparation.

While any Mai Tai today may diverge from the exact recipe crafted in 1944, each iteration remains a delicious homage to the original tiki cocktail, entwined with the rich history of rum and the artistry of mixology.