A legendary rum cocktail with roots in mid-century tiki culture, the Mai Tai combines rich rums, zesty lime, and nutty orgeat with orange liqueur for a layered, exotic drink that’s both refreshing and bold.
Cocktail Overview
-
Style: Tiki / Tropical -
Flavor Profile: Fruity, nutty, citrusy, complex -
Time to Make: 5 minutes -
Glassware: Rocks glass or tiki mug -
Method: Shaken, served over crushed ice
-
Cocktail shaker
-
Jigger or measuring tool
-
Strainer
-
Rocks or tiki glass
-
Bar spoon (for float)
1. Shake the Base
-
In a shaker filled with ice, combine:
-
1 oz aged rum
-
¾ oz fresh lime juice
-
½ oz orange curaçao
-
½ oz orgeat syrup
-
(Optional) ¼ oz simple syrup
-
-
Shake for 10–15 seconds, just until chilled.
2. Serve
-
Fill a rocks glass or tiki mug with crushed ice.
-
Strain the mixture over the ice.
-
Gently float the dark rum on top by pouring it over the back of a spoon.
3. Garnish and Finish
-
Add a mint sprig, lime wheel, or a spent lime shell (the squeezed half).
-
Optionally, light the lime shell with overproof rum and sugar for dramatic flair.
-
Serve with a straw and a tropical attitude.
Tips & Variations
-
Classic Trader Vic’s version uses just one rum (Jamaican or Martinique).
-
Modern tiki twist: Blend the two rums directly instead of floating.
-
More citrusy: Add a dash of grapefruit or pineapple juice (not traditional).
-
Make it stronger: Use overproof rum for the float for a bolder kick.
-
Classic Trader Vic’s version uses just one rum (Jamaican or Martinique).
-
Modern tiki twist: Blend the two rums directly instead of floating.
-
More citrusy: Add a dash of grapefruit or pineapple juice (not traditional).
-
Make it stronger: Use overproof rum for the float for a bolder kick.
-
Food: Grilled pineapple, teriyaki skewers, pulled pork sliders
-
Snacks: Coconut shrimp, tropical salsas, fried plantains
-
Dessert: Mango sticky rice, coconut panna cotta
Ingredients
Directions
-
Cocktail shaker
-
Jigger or measuring tool
-
Strainer
-
Rocks or tiki glass
-
Bar spoon (for float)
1. Shake the Base
-
In a shaker filled with ice, combine:
-
1 oz aged rum
-
¾ oz fresh lime juice
-
½ oz orange curaçao
-
½ oz orgeat syrup
-
(Optional) ¼ oz simple syrup
-
-
Shake for 10–15 seconds, just until chilled.
2. Serve
-
Fill a rocks glass or tiki mug with crushed ice.
-
Strain the mixture over the ice.
-
Gently float the dark rum on top by pouring it over the back of a spoon.
3. Garnish and Finish
-
Add a mint sprig, lime wheel, or a spent lime shell (the squeezed half).
-
Optionally, light the lime shell with overproof rum and sugar for dramatic flair.
-
Serve with a straw and a tropical attitude.
Tips & Variations
-
Classic Trader Vic’s version uses just one rum (Jamaican or Martinique).
-
Modern tiki twist: Blend the two rums directly instead of floating.
-
More citrusy: Add a dash of grapefruit or pineapple juice (not traditional).
-
Make it stronger: Use overproof rum for the float for a bolder kick.
-
Classic Trader Vic’s version uses just one rum (Jamaican or Martinique).
-
Modern tiki twist: Blend the two rums directly instead of floating.
-
More citrusy: Add a dash of grapefruit or pineapple juice (not traditional).
-
Make it stronger: Use overproof rum for the float for a bolder kick.
-
Food: Grilled pineapple, teriyaki skewers, pulled pork sliders
-
Snacks: Coconut shrimp, tropical salsas, fried plantains
-
Dessert: Mango sticky rice, coconut panna cotta