https:\/\/youtu.be\/LhPM2qrkQcA<\/p>\n
The Long Beach Post is here to help, and this week we are publishing a series of videos ahead of New Year’s Eve on how to make our favorite drinks.<\/p>\n
Today, Post reporter Kelly “Tiki” Puente demonstrates how to make the perfect mai tai.<\/p>\n
Here’s her take on the classic tropical drink:<\/p>\n
The mai tai is symbolic of a Hawaiian vacation. But you might be surprised to know that it was actually invented right here in California. There\u2019s a little debate over who invented it: Vic Bergeron from Trader Vic\u2019s in Oakland says he created the recipe in the 1930s, while his friend Donn Beach of Don the Beachcomber in Hollywood claims he started it all in the 1940s. Either way, it\u2019s a great cocktail for any time you\u2019re dreaming of a tropical escape.<\/p>\n
The classic recipe is less sugary and more limey:<\/p>\n
First you take 1 1\/2 ounces of white rum, followed by 3\/4 ounce of orange cura\u00e7ao, 3\/4 ounce of lime juice (freshly squeezed is a must!), a 1\/2 ounce of orgeat and a 1\/2 ounce of dark rum floater.<\/p>\n
Garnish with a lime wheel and a sprig of mint and serve in a highball glass. Or, if you\u2019re feeling extra festive, serve it in a tiki mug.<\/p>\n
I\u2019m a tiki mug collector and have more than 70 to choose from!<\/p>\n
https:\/\/lbpost.com\/hi-lo\/new-years-eve-cocktail-party-today-the-publishers-delight<\/p>\n","protected":false},"excerpt":{"rendered":"
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