Potion Miscibility: The Mai Tai, Part 1—Comments on History and Culture

August 3rd, 2007

The great Mai Tai, perhaps the froofiest of froofy drinks. I have so much to say on this that I’ll be breaking the post in two. The first contains a discussion of the Mai Tai itself. Later today, I’ll post my thoughts on how it relates to gaming, along with my own favorite recipe, of course.

There are many competing recipes, and this seems to have been true since the drink was first mixed! In the 1930s and 1940s, the Tiki-culture fad spread like wildfire across America, but the spark was lit in California. Two innovative restaurateurs—Trader Vic and Don the Beachcomber—catering to American’s hunger for a taste of the exotic, opened “Polynesian style” restaurants to dish out tropical drinks and flavorful recipes.

Perhaps the proud edifices of steel and concrete scraping the skies in America’s largest cities, a testament to the country’s emerging preeminence as an emerging superpower, nonetheless created a longing in its citizens for a simpler life. Lounging on tropical beaches with almost nothing to do, and perhaps with almost no clothes, must have seemed wonderful to the hard-working, driven office workers chasing the American dream.

They wouldn’t give up their jobs, of course, but they might pour some of their hard-earned cash into an evening at a restaurant bedecked with palm leaves, reed mats, and strong-and-fruity cocktails. The Tiki-culture restaurants, which actually served mostly Cantonese food and didn’t have all that much to do with actual Polynesian culture, eventually faded, replaced by Chinese restaurants, some of which actually serve food that people might eat in China.

When I was a child, though, most “Chinese” restaurants still had menus chock full of items such as the “pupu platter” and bars ready to shake up cocktails bedecked with pineapple slices and little paper umbrellas. The foodie community is a bit more sophisticated, today, and more concerned with authenticity. But this sophistication has given birth to a new delight in the campy, borderline absurd styling of such restaurants, and now both the Trader Vic’s and Don the Beachcomber chains are experiencing a strong resurgence.

The founders of both these chains claim to have invented the Mai Tai, and of course their recipes differ. Since the Mai Tai was first served, almost as many recipes for it as there are bars that serve it have come to light. Although they all include rum and fruit juice (and almost all include the cute paper umbrella), some are what I consider merely pleasant rum punch recipes.

A true Mai Tai is very sweet, almost heavy, but nonetheless ethereally delicious. The key to this is the ingredient that distinguishes true Mai Tais from all other rum drinks: the sweet, almond-flavored orgeat syrup. Nowadays, this isn’t hard to come by. Even the ubiquitous Torani sells a version. Don’t make the mistake of buying simple almond-flavored syrup. Delicious though that may be, true orgeat syrup is different and distinct, and essential to a good Mai Tai.

Check back later for my thoughts on how the Mai Tai ties into gaming, as well as my favorite recipe for the cocktail. When the article is up, you’ll be able to find it here.

Entry Filed under: Potion Miscibility, Food and Drink, Roleplaying, RPG