Around Independence Day 2011

Two weeks back from a two week sailing vacation and I'm already ready for another get away. These breaks from the day to day monotony really help to refocus the mind. It is good for man to take time to sharpen the saw rather than always trying to chop down the trees as they say. However there isn't time in the schedual or money in the budget to take more time off right now, but thank goodness for a three day weekend! Amanda, my wing girl and I are heading off to the A's v Diamond Backs tonight, tomorrow we are bbq'ing and are attending a bbq on the 4th. I'm thinking Mai Tai's are just what the doctor ordered to harken us back to trips to exotic locations overseas.

With Mai Tai's and exotic locations in mind, everyone knows the Mai Tai was

The original Mai Tai recipe, according to the Ocean County Register-and they should know, created in 1944 by "Trader Vic" Bergeron at his original bar, then called Hinky Dinks, in Oakland:

Ingredients:



For cocktail:
2 ounces 17-year-old J. Wray Nephew Jamaican rum
1/2 ounce French Garnier Orgeat
1/2 ounce Holland DeKuyper Orange Curacao
1/4 ounce rock candy syrup
Juice from 1 fresh lime

For garnish:
Half a lime
Sprig of mint

Procedure:

1. Combine all ingredients (but garnish) in cocktail shaker. Shake well, pour into glass.

2. Garnish with half of lime shell inside the drink and float a sprig of fresh mint at the edge of the glass.