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Tiki cocktail
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The Mai Tai Traditionnel is a nod to tiki history, but with a spotlight on a rum most drinkers have likely never tried —Holmes Cay Réunion Island Rum Traditionnel. Distilled at Savanna Distillery and aged three years in ex-cognac casks, this molasses-based rum carries a bold, nutty depth with dry, toasted notes that make it a fascinating stand-in for the “Martinique rum” Trader Vic called for in his 1947 Bartender’s Guide.
That original recipe has been the subject of endless interpretation, with many modern bartenders defaulting to agricole. But Vic’s own description—snappy, nutty, with a dry, burnt edge—paints a picture far closer to the style of molasses-based rum made in Martinique and the rums from Réunion Island. This version bridges the gap to tiki’s golden age by pairing the Rum Traditionnel with a lower-ester aged Jamaican rum, recalling the split-base approach Vic used he ran through the legendary Wray & Nephew 17 and 15 year expressions.
In the glass, the Mai Tai Traditionnel is vibrant and layered. The Holmes Cay brings a warm, cognac-kissed richness and deep roasted nuttiness and a touch of funk while the Jamaican rum adds ripe tropical fruit. Fresh lime juice provides the backbone of acidity, orange curaçao brings layers of citrus, and a combination of orgeat and rich syrup gives just enough sweetness and almond creaminess to balance the structure.
It’s served over crushed ice, with the spent lime hull nestled on top—a nod to tradition and a reminder of the drink’s roots. More than just a vacation cocktail; this Mai Tai is a connection to the flavors, choices, and rum styles that shaped tiki in its prime. (And it's also great as "just" a vacation cocktail!)
1 oz Holmes Cay Réunion Island Rum Traditionnel
1 oz Appleton Estate Jamaican Rum
1 oz fresh squeezed lime juice (reserve the hull)
0.5 oz Pierre Ferrand Dry Curaçao
.25 oz Almond Orgeat
.25 oz Rock Candy Syrup or 2:1 Rich Syrup
Add all ingredients to a shaker with 2 cups
crushed ice
Shake for around 10 seconds.
Pour unstrained into a double old-fashioned glass.
Garnish with spent lime hull and a mint bouquet that you’ve slapped to release the oils.
Use a short straw so you can take in the aroma of mint as you sip.
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