Mai Tai

Recipe 1: The Original Trader Vic Formula – 1944: 2 oz (60 mL) of 17-year old J. Wray and Nephew Rum over shaved ice. Add juice from one fresh lime. ½ oz (15 mL) Holland DeKuyper Orange Curaçao, ¼ oz (7.5 mL) Trader Vic’s Rock Candy Syrup. ½ oz (15 mL) French Garnier Orgeat Syrup. Shake vigorously. Add a sprig of fresh mint.

Recipe 2: “Old Way” Trader Vic Maitai Formula – 1997: 1 oz (30 mL) Fine Jamaican rum (15 or 8 year old), 1 oz (30 mL) Martinique rum (St. James), ½ oz (15 mL) Orange Curaçao, ½ ounce (15 mL) Orgeat Syrup, juice from one fresh lime (about ¾ oz[20 mL]). Mix and serve as in the original formula.

Recipe 3: Today’s Trader Vic Maitai (This recipe is very close to what Trader Vic’s restaurants apparently serve.): 2 oz (60 mL) light rum, 1 oz (30 mL) triple sec, ½ oz (15 mL) lime juice, ½ oz (15 mL) Orgeat syrup, ½ tsp (2.5 mL) grenadine, maraschino cherry, pineapple. Shake all the ingredients in a shaker with ice and strain into an old fashioned glass over crushed ice. Garnish with fruits and serve with a straw.

Recipe 4: Don the Beachcomber Maitai: This version is much closer to what Don the Beachcomber served in his restaurants. It can be garnished with various fruits, as in the above recipe. Falernum, which is now difficult to obtain in the United States except from a single supplier in Seattle, is a flavored Caribbean syrup with a very different taste from the Orgeat syrup used in the Maitai 1. Ingredients: 2 oz (60 mL) water, ¾ oz (20 mL) fresh lime juice, 1 oz (30 mL) fresh grapefruit juice, 1 oz (30 mL) sugar syrup, 1 oz (30 mL) dark rum, 1½ oz (20 mL) golden rum, ½ oz (15 mL) Cointreau or triple sec, ¼ oz (7.5 mL) Falernum syrup, 2 dashes or scant ½ tsp Angostura bitters, 1 dash or scant ¼ tsp Pernod or other anisette-flavoured pastis. Shake all the ingredients in a shaker with ice and strain into a tall highball glass filled with crushed ice. Garnish with fruits and serve with a straw.

Recipe 5: Pineapple Variation Maitai: 4 oz (120 mL) orange juice, 4 oz (120 mL) pineapple juice, 1 oz (30 mL) lime juice, 1 oz (30 mL) dark rum, 1 oz (30 mL) light rum, 1 oz (30 mL) triple sec, ½ oz (15 mL) grenadine.

Maiden Head

3 oz (90 mL) cherry brandy, 2 oz (60 mL) cherry 7-up, 2 oz (60 mL) cherry soda, whipped cream, a cherry.

All liquids should be chilled and mixed with a stirring stick. Top the cocktail with whipped cream and a cherry. The name probably comes from fact that cherry, the theme ingredient of this cocktail, and maiden head are both slang terms for the hymen.

Maiden’s Prayer

1½ oz (45 mL)gin, 1 oz (30 mL) lemon juice, ½ oz (15 mL) triple sec.

Shake all ingredients with ice, strain into a cocktail glass, and serve. Another cocktail by the same name is made of: 1 part gin, 1 part light rum, 1 part Cointreau, 1 part lemon juice. Shake with crushed ice and strain into a chilled wine or cocktail glass. Garnish with a lemon twist.

Manhattan

Classic Manhattan: 1½ shots (45 mL) bourbon (quality counts up to a point).  ⅓ shot (10 mL) sweet vermouth (quality really counts here and most domestics are out.) 2 shakes of bitters, 1 tbl (15 mL) cherry juice.

Garnish with Cherry. Serve up in stemware or on the rocks. The Original Manhattan: 1 shot bourbon (30 mL), ¼ shot (7.5 mL) sweet vermouth, dash bitters. Stir ingredients in a large glass with ice. Strain into chilled cocktail glass and garnish with a maraschino cherry.

The Perfect Manhattan: 1 shot bourbon, ¼ shot sweet vermouth, dash bitters, rinse dry vermouth. Stir whiskey, sweet vermouth and bitters in a large glass with ice. Rinse chilled cocktail glass with dry vermouth (pour only a little in the glass, swirl it around and pour it out). Strain chilled ingredients into cocktail glass and garnish with a lemon twist. If someone requests it extra dry you could use no vermouth at all.

Man Juice

Can be made individually or in bulk, preferably the latter.

Bulk- dump half to one full bags of ice in large pot or kettle. Pour in one case of Natural Ice beer, one handle of vodka, and one to one and a half gallon mixers of Kool-Aid for flavor. Stir and serve. Single- pour a single serving amount of Kool-Aid in a glass or cup; add one shot of vodka and one can of Natural Ice.

Margarita

The margarita is the most common of all tequila-based cocktails. There are three main ingredients in a margarita: Tequila, Triple Sec, and lime juice. The traditional recipe is 3:2:1 – three parts Tequila, two parts Triple Sec and one part lime juice; however, the IBA standard is 7:4:3 = (50% tequila, 29% Triple Sec, 21% fresh lime or lemon juice), which keeps 50% tequila, but uses slightly less Triple Sec and correspondingly slightly more lime juice. Other orange flavored liqueurs are frequently substituted for Triple Sec; Cointreau is most common, but there are many alternatives.

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The rim of the glass is often, but not always, salted.

Maria Teresa

4 oz (120 mL) of orange juice, 2 oz (60 mL) of orange liqueur (such as Cointreau, triple sec or Grand Marnier), 1 oz (30 mL) of grenadine, 1 oz (30 mL) of lime juice.

The preferred way to make a Maria Teresa is to combine all of the ingredients in a shaker, shake with ice, and strain into a sugar-rimmed glass. The Maria Teresa is named after a Grand Duchess of Luxembourg.

Martini

1 measure (30 mL) dry vermouth, 5 measures (150 mL) gin, 2 olives.

Pour a small splash of vermouth in the shaker. Add gin to the mix. Melted ice will bring the liquid content up to 3 oz (90 mL) total. Prepare as a stirred cocktail. Mixing a Martini is a trying task, as it is difficult to measure out just enough vermouth. Harvard suggests using a metal shaker and rimming the full edge with the liquid. This means pouring in enough that the liquid coats the bottom of the shaker, but doesn’t start to fill it.

A dry Martini can be made by rimming half the shaker, leaving part of the bottom untouched by vermouth; and an extra dry Martini is done by splashing a little vermouth in the shaker, swirling it around, and dumping it back out before adding the gin.

Maude

2 oz (60 mL) vodka, ginger ale, a splash of grenadine, and a garnish of two maraschino cherries. Served on the rocks. 

Melon Bomb

1 1/2 oz. Green Apple Vodka (Smirnoff), 1 1/2 oz. Watermelon Rum (Bacardi Grand Melon), 7-Up. 

Rim Collins glass with sugar(optional). Build (or shake if using warm ingredients) Vodka and 7-Up in a Chilled Collins (longdrink) glass about half full. Pour Rum in a shot glass. Drop the shot glass into the Collins Glass. To prevent spilling cup one hand over the glass as the other hand drops the shot glass. A [barmat] is a nice tool for this stage. Drop the cherry into the glass so it falls into the shot glass (it thus displaces some of the rum and begins slightly mixing the cocktail). Fill the Collins glass the rest of the way with ice and/or 7-Up. (optional place wedge of lemon or lime on the rim of the collins glass)

Michelada

355 mL beer (any kind will do), 120 mL Clamato (Clam-Tomato cocktail; optional, but highly recommended), 1 or 2 lemons, Worcestershire Sauce, maggi juice, Black-Label Valentina Sauce (hard to get for people outside of Mexico), salt, pepper, chilled beer mug, ice.

Have a beer mug chilled, then frost it with salt and lemon. Pour in about 25 to 35 mL of Valentina Sauce. Squeeze in your lemons. Add some Worcestershire sauce, then the Maggi juice. Now, salt and pepper to taste, then stir. Add your 120 mL of Clamato, then keep stirring. Finally, pour in your beer while you keep stirring. Add some ice if you like. 

Mickey Mouse

There are multiple versions of this drink. The most common recipe is 3 oz (90 mL) tomato juice, 1 dash lemon juice, ½ tsp (2.5 mL) Worcestershire sauce, 2-3 drops Tabasco sauce, 1 wedge lime, ice cubes.

Shake all ingredients (except lime wedge) with ice and strain into an old-fashioned glass over ice cubes. Add salt and pepper to taste. Add the wedge of lime and serve.

Midnight Baya

4-6 blueberries, 4-6 blackberries, 6-9 mint leaves (optional), sugar (optional), 1 part vanilla flavored rum, 3 parts club soda, and 3-4 raspberries.

Place the blueberries and blackberries into a shaker, muddle them well with a pestle, add the vanilla rum and fill the shaker with ice, then shake well (up to 30 times). Afterwards, pour it through a strainer (to filter out the berry skins) into a tall ice filled glass, top it with the club soda, stir and garnish with raspberries. Mint leaves can be added for a more traditional mojito flavor and sugar for extra sweetness.

Midnight Cowboy

2 oz (60 mL) bourbon, 1 oz (30 mL) dark rum, ½ oz (15 mL) heavy cream.

Can be shaken with ice and strained into a cocktail glass, or served on the rocks.

Midori Sour

Combine in a glass equal quantities of the following ingredients in this order (double shots are suggested, but other amounts are also usable): Midori, chambord, lime juice (note: not lime cordial as this is not generally bitter enough). 

Mimosa

6/10 chilled champagne, 4/10 orange juice (Simply Orange or freshly-squeezed is preferred).

Pour orange juice into a champagne flute, then add champagne.

Mint Julep

2.5 oz (75 mL) bourbon whiskey, 3 tsp (15 mL) simple syrup, sprig of mint. Muddle mint leaves and syrup in glass.

Add shaved or crushed ice and then Bourbon. Garnish with a whole sprig of mint.

Another variation, courtesy of Alton Brown: Muddle ten mint leaves and 1 ½ teaspoons (7.5 mL) of superfine sugar (which can be made by pulsing sugar in a food processor) until you’ve got a paste. Add a splash of seltzer water, and mix with the muddled mint. Then fill the glass about ¾ with ice. Add 2 ½ oz (75 mL) bourbon, and finish with a splash of seltzer water. Garnish with mint, and serve.

Mojito

There are multiple recipes for this drink.

1 tsp (5 mL) of sugar, ¼ oz (7.5 mL) fresh lime juice, 2 mint sprigs (not a forest!), crush gently, add 1½ oz (45 mL) white Cuban rum, add ice cubes, add 2 oz (60 mL) soda water. Stir well, garnish with a sprig of mint. The mint leaves should be gently bruised with a muddler or similar implement in the bottom of an empty tall glass. add the sugar and lime, and then the rum. Fill the glass with ice cubes. Mix everything together and top the glass with soda (club soda).

Molotov Cocktail

½ shot (15 mL) Vodka (cheap vodka is best, meant to burn going down), ½ shot (15 mL) Everclear (151 can be used but it would change the flavour). Fill with vodka. Add Everclear (or 151). Ignite, blow out and slam shot.

Non-flaming variant: ½ shot (15 mL) vodka, ½ shot (15 mL) Everclear (or 151), splash of Red Hot (or Tabasco), pinch of chili powder. Layer into shot glass with Red Hot on top. Sprinkle with chili powder. Slam shot. Be careful not to rub eyes afterwards.

Montgomery

The Montgomery Cocktail is a very dry Martini: 15 parts gin to 1 part vermouth dry. It is named after Fieldmarshall Viscount Montgomery of Alamein. 

Moonraker

1½ oz (45 mL) tequila, 4 oz (120 mL) pineapple juice, ½ oz (15 mL) Blue Curaçao liqueur.

Mix tequila and pineapple juice in a highball glass with ice. Drop the Blue Curaçao into the center of the drink and serve.

Moscow Mule

2 oz (60 mL) lime juice, 2 oz (60 mL) vodka, 8 oz (240 mL) ginger ale.

Mix all the above ingredients in a highball glass with ice.

Mountain Meister

1 part Jägermeister , 2 parts Mountain Dew, more or less to taste.

Typically served in an 8 oz (240 mL) highball glass.

Mudslide

1 part vodka, 1 part Kahlúa, 1 part coffee liqueur, 1 part milk, ice.

Put all ingredients in blender and blend for 30 seconds.

Mulled Red Wine

2 oz (60 mL) sugar syrup, 750 mL bottle Bordeaux (red), 1 pt (500 mL) ruby port, 1 cup (250 mL) brandy, 7 whole cloves, several cinnamon sticks, ½ tsp (2.5 mL) grated nutmeg, lemon peel.

Dissolve sugar in a flaming pan. Add ingredients and mix on low heat. Serve when hot. Serves about 10.

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