<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Tiki &amp; Bartending on Welkin Arts</title><link>https://welkinarts.dev/tiki/</link><description>Recent content in Tiki &amp; Bartending on Welkin Arts</description><generator>Hugo</generator><language>en-us</language><atom:link href="https://welkinarts.dev/tiki/index.xml" rel="self" type="application/rss+xml"/><item><title>The Perfect Mai Tai: A Study in Balance</title><link>https://welkinarts.dev/tiki/mai-tai-study/</link><pubDate>Mon, 01 Dec 2025 00:00:00 +0000</pubDate><guid>https://welkinarts.dev/tiki/mai-tai-study/</guid><description>&lt;p>The Mai Tai is often misunderstood. Walk into most bars and you&amp;rsquo;ll get a syrupy red thing that bears no resemblance to Trader Vic&amp;rsquo;s original creation.&lt;/p>
&lt;h2 id="the-original-recipe">The Original Recipe&lt;/h2>
&lt;p>Trader Vic created the Mai Tai in 1944 using:&lt;/p>
&lt;ul>
&lt;li>2 oz aged Jamaican rum (he used 17-year J. Wray &amp;amp; Nephew)&lt;/li>
&lt;li>1 oz fresh lime juice&lt;/li>
&lt;li>1/2 oz orange curaçao&lt;/li>
&lt;li>1/4 oz orgeat&lt;/li>
&lt;li>1/4 oz rock candy syrup&lt;/li>
&lt;/ul>
&lt;p>Shake with crushed ice, pour into a double old fashioned glass, garnish with spent lime shell and fresh mint.&lt;/p></description></item></channel></rss>