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Victor J. Bergeron claimed to have invented the Mai Tai in 1944 at his restaurant, Trader Vic's, in Oakland, California, US. [2] Trader Vic's forerunner, Donn Beach, claimed to have instead first created it in 1933, although a longtime colleague said that Beach was actually just alleging that the Mai Tai was based on his Q.B. Cooler cocktail.
Victor Bergeron, known as "Trader Vic," broke into the bar business with a $500 loan. Later, he'd go on to create the Mai Tai and pilot a vast chain of tiki bars throughout the world.
The Trader Vic's Corporation has also franchised restaurants and bars under the names the Mai Tai Lounge (all locations defunct), Trader Vic's Island Bar & Grill (opened 2010 in Sarasota, Florida, shuttered in 2013 – where the company experimented with a Margaritaville-like concept), and Señor Pico.
Perhaps the most famous example of Trader Vic’s iconic contributions to culinary history is the Mai Tai. This sunny vacation cocktail was created by Trader Vic himself — Vic Bergeron sure knew ...
The other archetypical bar is Trader Vic's, the first of which was created by Victor Bergeron in Oakland, California, in 1936. The quintessential tiki cocktail, the Mai Tai, was concocted at the original Trader Vic's in 1944. [10] He began opening franchises outside of California, beginning with The Outrigger in Seattle, Washington in 1949.
Trader Vic is largely credited with inventing the Scorpion Bowl, which after the Mai Tai and the Fog Cutter was Vic's third most famous cocktail. [5] As called for in his Bartender's Guide from 1947, his Scorpion Punch was meant for twelve people with listed ingredients of: 1 1/2 bottles of Puerto Rican rum, 2 oz gin, 2 oz brandy, 1 pt fresh lemon juice, 1/2 pt fresh orange juice, 1/2 pt ...
Victor J. Bergeron had opened a competing version called Trader Vic's in the late 1930s in the San Francisco Bay Area and the two men were (sometimes) amicable rivals for many years. Each claimed to have created the Mai Tai (the Tahitian word for "good"), a popular rum based cocktail that Beach said was a knock-off of his Q.B. Cooler. [34]
Other Vic recipes called for the use of his commercial Mai-Tai mix [12] as a basis along with multiple rums, lime juice, and the unusual garnishment for a Tiki drink of a cucumber peel. [13] A hand written note allegedly from a waiter at Trader Vic's circa 1970 listed the "key" ingredient as being the inclusion of rum from Barbados. [14]
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