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.
🍸 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)
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.
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.
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.
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
0 servings