Meet the Funky Pig: Stoned Pig's Take on the Mai Tai

History On The Rocks is Goya’s summer cocktail series in partnership with Smitha Menon. Here, we explore the often-unknown origin story behind our favourite classic cocktails. We will also be bringing you a modern take on the classic, from some of our favourite bars in the country. This week, the Mai Tai.

Mai Tai brings to mind sunny days, the waves, beach days and summer. The rum-froward tiki cocktail was actually created in Oakland, California. Victor J. Bergeron was running a bar, Trader Vic’s, with a Polynesian theme (though he had never visited the region). The drink, like all good drinks, happened by chance. The need to create a good signature drink led him to use a 17-year old rum (J. Wray Nephew from Jamaica) with fresh lime, orange curacao from Holland, a dash of Rock Candy Syrup, and a dollop of French Orgeat. The story goes that he handed this drink to two friends from Tahiti. One sip and they exclaimed, ‘Mai Tai – Roa Ae’ (out of this word: Tahitian). And thus, the Mai Tai was born.

At Stoned Pig, the bar that is annexed to Slow Tide in Goa, their Mai Tai ticks is a tropical, fruity, nutty drink: : it is colourful, delicious and you can sip it by the beach!

Mixologist Calvis Rodrigues with Funky Pig

STONED PIG’S RECIPE FOR FUNKY PIG AKA MAI TAI

Ingredients 

45ml white rum
10ml Rhum agricole
5ml Oloroso sherry
20ml passion orgeat
10ml lime juice
4–5 dashes Angostura bitters

Method

Shake all ingredients with ice, and then add the Angosutra bitters at the end. 

History on the Rocks is a series in partnership with Smitha Menon. Join us as we explore the stories behind our favourite cocktails and how they traveled to us. Each history lesson is followed by a cocktail recipe from some of the country’s top bartenders.