The Mai Tai is a legendary tiki cocktail with roots dating back to 1944, when it was first crafted at Trader Vic’s in California. Designed to evoke visions of tropical paradise and seaside bliss, it has become synonymous with summer relaxation. While lounging by our pool may not quite match the allure of a Caribbean beach, it does come with one notable perk—no sand in your swimwear!
The name “Mai Tai” is derived from the Tahitian word mait’i, meaning “excellent,” a fitting descriptor for this timeless drink. Its reputation as a classic is well-earned, though it owes some of its mystique to a history of guarded recipes. Over time, numerous variations have emerged, but this recipe stays true to the original—no unnecessary embellishments, just the authentic flavors that made the Mai Tai iconic.
Part of its notoriety comes from a popular variant that uses 151-proof demerara rum as a float. While undeniably potent, this version strays from tradition. A few of those, and you might find yourself experiencing a float of your own! Our recipe, like the original, calls for standard-proof dark rum, allowing the balance of lime, orgeat, and orange curaçao to shine through.
Ultimately, the Mai Tai’s enduring appeal is simple—it’s incredibly delicious. Each sip transports you to a tropical haven, no passport required.
Mai Tai
White Rum and Dark Rum with almond, lime, curacao and mint.
- Yield: 1 1x
Ingredients
- 1–1/2 oz white rum
- 1/2 oz fresh lime juice
- 1/2 oz orange curacao
- 1/2 oz almond orgeat syrup
- 3/4 oz dark rum
- 1 sprig of mint
- 1 lime wheel
Instructions
- Pack a double rocks glass with crushed and cubed ice
- Add the white rum, orange curacao, orgeat syrup and lime juice to an ice filled cocktail shaker
- Shake and strain into the rocks glass, leaving room for the dark rum
- Float the dark rum on the top using a bar apoon
- Garnish with a sprig of mint and a slice of lime
- Stir before drinking