The Mai Tai stands as one of the most famous tropical cocktails ever created. This rum-based drink combines fresh lime juice, orange curaçao, orgeat syrup, and aged rum to create a balanced mix of sweet, tart, and nutty flavors.
The drink’s history dates back to 1944 when Victor “Trader Vic” Bergeron mixed the first Mai Tai at his Oakland restaurant. A Tahitian guest tasted it and exclaimed “Mai tai roa ae!” meaning “out of this world” in Tahitian, giving the cocktail its name.
This classic tiki drink brings together simple ingredients that create layers of flavor. The recipe works great for parties, backyard gatherings, or anytime you want to add some tropical flair to your day.
Mai Tai Cocktail Recipe
Equipment
- Cocktail shaker
- Hawthorne strainer
- Fine-mesh strainer
- Jigger or measuring tool
- Lewis bag and mallet (for crushed ice)
- Double old-fashioned glass
- Citrus juicer
- Knife and cutting board
Ingredients
- 2 oz aged rum preferably a blend of Jamaican and Martinique rum
- 1 oz fresh lime juice
- 1/2 oz orange curaçao
- 1/2 oz orgeat syrup
- 1/4 oz simple syrup
- Mint sprig for garnish
- Lime wheel for garnish
- Crushed ice
Instructions
- Fill the cocktail shaker with ice cubes.
- Add rum, lime juice, orange curaçao, orgeat syrup, and simple syrup to the shaker.
- Shake vigorously for 10-15 seconds until well-chilled.
- Fill a double old-fashioned glass with crushed ice.
- Double-strain the mixture into the glass over crushed ice.
- Garnish with a mint sprig and lime wheel.
Notes
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Tasting Notes
A classic Mai Tai delivers a perfect balance of sweet and tart flavors. The rum base brings warm notes of vanilla, spice, and oak that create a rich foundation.
Fresh lime juice adds bright citrus notes that cut through the sweetness. The orgeat syrup contributes subtle almond and floral hints, while the orange curaçao adds depth with its orange peel character.
The different rums blend to create layers of flavor. Dark rum floated on top provides caramel and molasses notes that complement the drink’s tropical profile.
When properly made, the Mai Tai has a smooth, silky texture. The crushed ice slowly dilutes the drink, letting the flavors gradually open up as you sip.
Aroma Notes:
- Fresh citrus zest
- Sweet almond
- Aged rum
- Orange peel
- Light mint from garnish
The finish is clean and refreshing with lingering hints of almond and citrus. The drink should taste complex yet balanced, without any single ingredient overpowering the others.
A well-crafted Mai Tai stays cold and maintains its flavors to the last sip. The crushed ice creates tiny air pockets that help release the drink’s aromatic qualities.
Substitutes
You can make a Mai Tai without some of the original ingredients. Here are common replacements that work well.
Instead of Orgeat Syrup:
- Amaretto mixed with simple syrup (1:1 ratio)
- Almond syrup
- Macadamia nut syrup
Rum Alternatives:
- Light rum and dark rum mix (instead of aged rum)
- Gold rum (as a single rum option)
- Spiced rum and light rum blend
No orange curaçao? Try these options:
- Triple sec
- Grand Marnier
- Cointreau
Fresh lime juice stays important, but bottled lime juice can work in a pinch. However, Rose’s lime juice is not a good substitute because it’s too sweet.
Simple Garnish Swaps:
- Orange wheel for mint sprig
- Lime wheel for lime shell
- Pineapple wedge for traditional garnish
These substitutes might change the taste a bit, but they’ll still create a tasty tropical drink. The key is keeping the sweet, sour, and spirit balance right.
