Scouted Trips

People and Places

My happy place: Kerre McIvor finally feels at home in the Hokianga

My happy place: Judy Bailey shares why Flaxmill Bay fills her with joy

My happy place: Author Christine Leunens on her adopted hometown of Nelson

My Happy Place

How to eat your way around Taranaki with all the best local offerings

End of the earth: Jo Seagar leads us on a foodie tour of Stewart Island 

Exploring Hurunui: Glamping, wineries and horse riding through the hills

Food writer and TV presenter Peta Mathais discovers paradise in Tairua

Haggis schmaggis: Dunedin is a foodie haven that's well worth a visit

Why every foodie needs to book a trip to the Wairarapa 

Foodie Favourites

Redwoods, hot pools and Eat Street: Peta Mathias enjoys a grand tour of Rotorua

Scout

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Exploring Ōamaru: Blue penguins, cheese rolls and an untouched historic quarter

Food and Drink

A classic cocktail synonymous with good times, this mai tai recipe will be a hit at your next social gathering.

Origin: California, United States, 1920s-1940s

Legend has it that when Trader Vic created this cocktail in the 1940s, his Tahitian friends pronounced it “mai tai roa,” which translates to “awesome”. Contrary to popular belief, a classic mai tai does not call for a rum float.

Trader Vic’s original calls for Wray & Nephew 17-year rum, which no longer exists. Jeff “Beachbum” Berry recommends using dark Jamaican rum, and aged rhum agricole is a good substitute. Alternatively, you can use 60ml of any aged rum. 

Combine all ingredients in a cocktail shaker filled with crushed ice and shake vigorously for 10 seconds. 

Garnish with the empty lime shell and a mint sprig. Serve with a sustainable straw.

Dipsologist Adrienne Stillman has tirelessly grilled bartenders from Nairobi to Hong Kong, spending long nights sipping and sampling, to bring you this sumptuous summer favourite. 

Spirited: Cocktails from around the world

Classic mai tai cocktail

SPIRITED: COCKTAILS FROM AROUND THE WORLD BY ADRIENNE STILLMAN, PHAIDON