Vancouver Magazine
Care to travel the world, one plate at time? Visit Kamloops.
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
The Best Gelato in Canada Was Made in a Hotel Room (and You Can Get it Now in Kitsilano)
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
A $13 Wine You Can Age in Your Cellar
5 Things to Do in Vancouver This Week (March 20-26)
5 Things to Do in Vancouver This Week (March 13-19)
Looking for a Hobby? Here’s 8 Places in Vancouver You Can Pick Up a New Skill
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
On the Rise: Adhere To’s Puffer Jackets Are Designed With the Future in Mind
How did the Mai Tai go from cultural pillar to a drink ordered by people who think the Riviera is in Mexico? Maybe because “serious” cocktails like the daiquiri and margarita were corrupted over time but the Mai Tai has always been ready to party. That doesn’t mean break out the blender or slushy machine. Restraint, like that practised by Oakland’s Trader Vic Bergeron or L.A.’s Don the Beachcomber, both of whom claim to have invented the drink, will yield a powerful concoction that’s balanced and refreshing, and has just the right amount of kitsch.
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1 oz of rhum agricole (if you can’t source just double the Jamaican rum) 1 oz Jamaican rum (Appleton is our choice) ½ oz Cointreau Juice from one fresh lime (about 1 oz) ¼ oz simple syrup ¼ oz orgeat syrup
Add all ingredients in a shaker, top with crushed ice, andvigorously stir. Strain into a double old-fashioned glass filled with more crushed ice, and garnish with a sprig of mint.