Mai Tai
The mai tai is a classic tiki cocktail with disputed origins, often attributed to Victor Bergeron of Trader Vic’s. It is characterized by a balance of fresh lime juice, orange curaçao, and orgeat, combined with a blend of white and aged rum. This drink is known for its crisp, citrusy flavor rather than being overly sweet, making it suitable for various occasions.
- ▪The mai tai is widely credited to Victor Bergeron, but some trace its roots to Donn Beach's tropical rum drinks.
- ▪A proper mai tai features fresh lime juice, orange curaçao, and orgeat, with a focus on quality rum.
- ▪To make a large batch of mai tais, combine the ingredients in a pitcher and chill before serving.
Bon Appétit files mainly under food. We currently carry 70 of its stories.
Story provenance
Source · retrieval · rights · ranking — open for full record
inspect →
Story provenance
Attribution is not the same as permission. This drawer separates discovery metadata, excerpts, WeSearch-generated summaries, reuse status, and whether the publisher receives the visit. Nothing here claims a legal grant the publisher has not made.
Record
| Original publisher | Bon Appétit |
| Canonical URL | https://www.bonappetit.com/recipe/classic-mai-tai |
| Publication time | Fri, 29 May 2026 18:10:12 +0000 |
| Retrieval time | 2026-05-29T18:20:02.626Z |
| Last seen | 2026-05-29T18:20:02.626Z |
| Headline source | Publisher (no WeSearch rewrite) |
| Excerpt source | publisher body |
| Excerpt method | First ~120 words (~800 chars) of extracted publisher body, fair-use limited. |
| Summary | WeSearch · cerebras-chat (WeSearch summarizer) |
| Summary source text | contentText |
| Citation coverage | Summary is a WeSearch-generated derivative; primary citation is the original publisher URL. |
| Cluster | None |
| Cluster logic | Not yet clustered, or no peer story found in the clustering window. |
| Ranking reason | Story pages are not engagement-ranked. Hub feeds use recency, with optional source-diversified chronological ordering (cap consecutive stories per source). No personalized ranking. |
| Publisher visit | Yes — open original |
| Substitutes article? | No — link-out required for full text |
Rights status (four layers)
WeSearch handling by dimension
| Indexing | May the item be indexed (stored, ranked, made findable)? | Allowed |
| Snippet | May a short excerpt of the publisher's text be shown? | Allowed |
| AI summary | May WeSearch generate its own short summary of the article? | Limited |
| Retrieval / RAG | May the content be exposed for third-party retrieval-augmented generation? | Not asserted |
| Model training | May the content be used to train AI models? | Not asserted |
| Commercial reuse | May the content be reused commercially? | Not permitted |
Basis: Derived from the published RSS/Atom feed. Contact: [email protected]. Reviewed: 2026-07-24.
Opening excerpt (first ~120 words) tap to expand
CookingMai TaiBy Rachel GurjarMay 29, 20264.4(32)Photo by Emma Fishman, food styling by Kat Boystova, prop styling by Allie WistArrowJump To RecipePrintAmong the most iconic tiki cocktails, the classic mai tai is widely credited to Victor Bergeron of Trader Vic’s, though some cocktail historians trace its roots to the tropical rum drinks pioneered by Donn Beach (a.k.a. Don the Beachcomber) a decade earlier. Whatever its origin, the drink has earned its place in the cocktail canon.Despite its reputation as a sugary beach-bar drink, a proper mai tai is crisp, citrusy, and unapologetically rum-forward—not neon-colored or overloaded with sweetened fruit juice.
…
Excerpt limited to ~120 words for fair-use compliance. The full article is at Bon Appétit.
Discussion
0 commentsMore from Bon Appétit
