Victory is claimed by all, failure to one alone.

Tacitus 98 AD

We wanted to pay a Sidewinder Tribute to the classic Mai Tai. The origins of the Mai Tai cocktail are shrouded in mystery. Because of its success, countless bartenders have claimed credit. However, Don the Beachcomber and Trader Vic Bergeron are the names most associated with the creation of this cocktail. But, no matter who made the first Mai Tai, two things remain common to all its variations: Rum and Orgeat Syrup.

Our recipe is a slight variation of the classic. We use a mix of light and dark rum, with a little pineapple infusion made by soaking fresh pineapple with the light rum. This is our nod to the Tiki, a class of cocktails that both of Don the Beachcomber and Trader Vic introduced to a post WWII generation.

Mai Tai


  • 1 oz pineapple-infused light rum
  • 1 oz dark rum
  • ½ oz orgeat syrup
  • ½ oz lime
  • ¼ oz triple sec
  • 1 bar spoon grenadine


Add ingredients to a mixing tin and lightly shake with ice. Strain into a high ball glass and add crushed ice. Garnish with lime or orange wheels and serve.

Orgeat Syrup


  • 2 C sugar
  • 1 C unsweetened almond milk
  • ¼ C salted almonds
  • 1 ½ oz aged brandy
  • 4 -5 healthy dashes of orange water


Blend all of the ingredients in a blender at high speed until sugar is dissolved. Strain into a a sealed container and refrigerate.

We have a couple videos you might enjoy – the making of the Mai Tai and an instructional on making orgeat syrup.