Editing Mai Tai (section)

==Recipe==
Most current recipes for Mai Tais based on Trader Vic's 1944 recipe include [[rum]], [[lime juice]], [[orgeat syrup]], and orange liqueur (typically [[orange curaçao]]). Variants may include the addition of [[amaretto]], [[falernum]], [[bitters]], [[grenadine]], orange, pineapple and grapefruit juices, and so on. This wide variance in ingredients used exists because Trader Vic's kept the recipe unpublished for nearly 30 years, forcing some competitors to guess at the ingredients to satisfy customers,<ref>{{cite book |last=Berry |first=Jeff |date=2010 |title=Beachbum Berry Remixed |location=San Jose, CA |publisher=Club Tiki Press |page=65 |isbn=978-1-59362-139-1}}</ref> though various recipes published in newspapers in the 1950s and 1960s did include key ingredients such as orgeat, orange curaçao, and rock candy syrup.<ref>Exotica Moderne, Issue 15, 2022, p. 19</ref>

Various books from Victor Bergeron described using rum from Jamaica as well as from Martinique, which in modern usage is a {{lang|fr|[[rhum agricole]]}}, being a rum made from [[sugarcane juice]] rather than molasses. As noted in ''Smuggler's Cove'' by Martin Cate and Rebecca Cate, the Martinique rums used by Bergeron in the 1950s were most certainly not agricole rums.<ref>{{cite book |last=Cate |first=Martin |date=2016 |title=Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki |location=Berkeley, CA |publisher=[[Ten Speed Press]] |page=264 |isbn=978-1-60774-732-1}}</ref> Overproof rums are sometimes added to make stronger versions,<ref>{{cite web |title=Inside LA's Tiki Underground |url=https://punchdrink.com/articles/inside-las-tiki-underground/ |website=punchdrink.com |access-date=2019-01-30|date=2014-05-21|author=Cacicio, Jennifer}}</ref> but Cate says references to such use as being from "the old way" was only because a 151 proof (75%) [[demerara]] float was the preferred variation of a frequent elderly customer.<ref>{{cite web |title=You deserve a real Mai-Tai |url=https://www.eater.com/drinks/2016/11/10/13544698/mai-tai-recipe-history |website=eater.com |access-date=2019-01-30|date=2016-11-10|author=Pardilla, Caroline}}</ref>