A Fife Twist on a Tiki Classic: The 100 Chimes Mai Tai
A Tale of Two Cities: The Contested History of the Mai Tai
Before we introduce you to a tiki classic with a unique Fife twist, we have to travel back to the sun-drenched, rum-soaked world of 1940s California. The Mai Tai, a titan of the cocktail scene, has a famously disputed history.
The most widely accepted story credits Victor J. Bergeron, better known as "Trader Vic," with its creation in 1944. He claimed to have mixed a 17-year-old Jamaican rum with fresh lime, Orange Curaçao, and a splash of orgeat (a sweet almond syrup). Upon tasting it, his Tahitian friends exclaimed, "Maita'i roa a'e!"—which translates to "out of this world, the best!" And so, the Mai Tai was born.
However, tiki pioneer Donn Beach claimed he had created a similar, more complex punch a decade earlier. While the true origin remains debated among cocktail historians, one thing is certain: a true Mai Tai is a sophisticated, rum-forward drink, far from the overly sweet, fruit-juice-heavy versions that became common in later years.
The 100 Chimes Mai Tai: A St Andrews Collaboration
Here in Fife, we appreciate a good story and an even better spirit. That’s why we were thrilled to team up with the iconic Criterion Pub in St Andrews to create a signature version of the Mai Tai.
At the heart of this drink is our exclusive 100 Chimes Spiced Rum, a spirit we crafted specifically for The Criterion. This isn't just any Mai Tai; it's a carefully constructed cocktail that respects tradition while adding a unique, local twist. The warming spices of the rum are balanced by the classic combination of Falernum, Triple Sec, and fresh lime, creating an unforgettable taste experience.
How to Craft the 100 Chimes Mai Tai
Ready to bring this signature recipe from The Criterion home? The team have kindly shared their method.
Ingredients:
- 50ml 100 Chimes Spiced Rum
- 10ml Dark Rum
- 10ml John D. Taylor’s Velvet Falernum
- 10ml Triple Sec
- 10ml Fresh Lime Juice
Method:
- Combine the Spirits: Add all ingredients, except for the dark rum, to a rocks glass.
- Add Ice and Stir: Fill the glass completely with crushed ice and stir well to chill and combine the ingredients.
- Float the Dark Rum: Gently pour the 10ml of dark rum over the back of a spoon so it layers on top of the drink.
- Garnish and Serve: Garnish with a fresh sprig of mint and a slice of dehydrated lime.
The result is a refreshing, flavourful, and powerful Mai Tai that honours its history while celebrating local Scottish craftsmanship.
