Master the authentic Mai Tai cocktail with this tropical tiki recipe made with aged rum, lime juice, orange curaçao, and orgeat syrup. It’s bright, nutty, and fruity with a silky texture — perfect for beach vibes, summer parties, or sipping in style.
Shake the cocktail: Add the aged Jamaican rum, lime juice, orange curaçao, orgeat, and simple syrup to a shaker filled with crushed ice.
Shake gently (just enough to chill and blend).
Pour into a rocks glass or tiki mug filled with crushed ice (no need to strain).
Float the dark rum over the top by gently pouring it over the back of a spoon.
Garnish with a mint sprig, a lime shell (upside down for that island volcano look), and, if you like, a pineapple wedge or cherry for extra flair.
Grilled pineapple skewers
Teriyaki chicken or pork
Crispy coconut shrimp
Spicy tuna tartare
Caramelized plantains or macadamia cookies
The Mai Tai's tropical depth and nutty sweetness pair perfectly with bold, sweet-salty, or spicy foods.
Orgeat matters: Use a high-quality orgeat (almond syrup) — it gives the cocktail its unique character.
Use fresh lime juice — bottled lime juice will flatten the drink.
The rum float adds aroma: Use a bold, funky rum like Smith & Cross or Plantation OFTD for intensity.
Don’t over-sweeten: The best Mai Tais are balanced — not sugary. Add simple syrup only if needed.
Serve with crushed ice: It chills fast and dilutes gently as you sip.
The Mai Tai was created in 1944 by Victor “Trader Vic” Bergeron in California — not Hawaii! Its name comes from the Tahitian phrase “Mai Tai Roa Ae!”, meaning “Out of this world!” — which is exactly what your first sip will feel like.
1 servings