Say hi to the Bali Hai Mai Tai

Could you get me the recipe for the Mai Tai at the Bali Hai? They are the best.

Bonnie Gardner, via e-mail

Readers Ask periodically gets requests for Bali Hai’s take on this tropical cocktail, but we haven’t printed the recipe since 2001. It’s definitely time for a reprise.

What makes Bali Hai’s version so special is that it contains no fruit juice, yet is not too potent. Each drink is outfitted with a pineapple wedge, maraschino cherry and mini parasol.

The original mai tai is said to have been created by Victor Bergeron, famed owner of Trader Vic’s restaurant. He claimed he created it for some Tahitian friends, who, upon tasting it, reportedly exclaimed, “Mai Tai!” meaning “out of this world.”

Bali Hai’s World Famous Mai Tai

Makes 1 drink

Shaved ice

1 ounce light rum

1 ounce Meyers Original Dark Rum

1/2 ounce Triple Sec

1/2 ounce Trader Vic’s Premium Orgeat Almond Syrup (see note)

Sweet and sour mix

GARNISH

1 pineapple wedge

1 maraschino cherry

1 tiki umbrella

Fill 1 (14 1/2-ounce) glass to the top with shaved ice. Over the ice pour the rums, Triple Sec, orgeat and enough sweet and sour mix to fill the glass. Stir contents to mix. Garnish and serve.

Note: Trader Vic’s orgeat is difficult to find in retail stores. Any almond syrup, such as Torani brand, may be substituted.

(From Bali Hai restaurant)