Mai Tai

Our take on the iconic 1942 Trader Vic’s recipe turns up the volume on flavor—featuring rich Hamilton Pot Still Black Rum, artisan orgeat from Liquid Alchemist, our house-made demerara syrup, and more than a dash of house made orange bitters. Fresh lime juice cuts through the sweetness, while a mint crown adds that final aromatic lift. Bold, balanced, and unapologetically lush.

The Mai Tai was born just across the Bay in Oakland, at the original Trader Vic’s. Victor Bergeron shook up the first one in 1944 for friends visiting from Tahiti, who declared it “Maita’i roa ae!”—Tahitian for “out of this world.” Though it sparked decades of debate (including a spirited claim from Don the Beachcomber), there's no denying the Mai Tai’s California roots. What began as a refined showcase for aged rum became a symbol of the tiki movement—forever tied to the golden age of tropical escapism and the Bay Area’s cocktail legacy.