Mai Tai
The crown jewel of tiki culture, created by Trader Vic in 1944. Orange curacao, orgeat, and aged rum create a nutty, citrusy, endlessly complex cocktail that defines the tropical drinking experience.
Ingredients
- 1 oz Aged Jamaican rum
- 1 oz Aged rhum agricole
- 1 oz Fresh lime juice
- 0.8 oz Orange curacao
- 0.5 oz Orgeat syrup
- 0.3 oz Simple syrup
- spent lime shell (garnish) garnish
- mint sprig (garnish) garnish
- edible orchid (optional) (garnish) garnish
Pairs With
Serve with Polynesian-inspired grilled chicken satay or macadamia-crusted fish to match the drink's nutty orgeat and citrus complexity. The tropical spices and roasted flavors create an authentic tiki experience.
Instructions
Combine both rums, fresh lime juice, orange curacao, orgeat syrup, and simple syrup in a cocktail shaker
Fill shaker with ice and shake vigorously for 15 seconds
Pour the entire contents, ice and all, into a rocks glass or double old fashioned glass
Top with additional crushed ice to form a mound
Garnish with the spent lime shell, a mint sprig, and an edible orchid if available
Tuck a short straw into the drink near the mint so the aroma hits your nose as you sip
Tips
The split rum base is essential — Appleton Estate for the Jamaican and Clement VSOP for the agricole is a classic combination Use real orgeat made with almonds, not imitation almond syrup; brands like Small Hand Foods or Liber and Co are excellent Never use pre-made sour mix — fresh lime juice is what separates a great Mai Tai from a mediocre one