Coconut Mai Tai recipe
Coconut cream rounds out the Mai Tai without losing its lime and rum structure.
Method: Shake ·
Glass: Double rocks glass or Tiki mug ·
Time: 5 min ·
Difficulty: Advanced ·
Family: Tiki & Tropical
Ingredients
- 1 oz Jamaican Rum
- 1 oz Rhum Agricole
- 0.75 oz Fresh Lime Juice
- 0.5 oz Orange Curaçao
- 0.5 oz Orgeat
- 0.5 oz Coconut Cream
How to make a Coconut Mai Tai
- Add both rums, lime juice, curaçao, orgeat and coconut cream to a shaker.
- Shake hard with ice until the coconut cream is fully blended.
- Strain over crushed ice in a double rocks glass.
- Stir once from the bottom to integrate the rich ingredients.
- Garnish with mint, lime and toasted coconut.
Garnish
Mint sprig, lime shell and toasted coconut.
Pro tip
Use unsweetened coconut cream when possible and adjust the orgeat only after tasting; both ingredients bring sweetness and texture.
History of the Coconut Mai Tai
Coconut Mai Tai is a creamy tropical interpretation of the classic that keeps the split-rum, lime, curaçao and orgeat backbone.
Flavour profile
Coconut, Almond, Tropical, Citrus
Variations
- Mai Tai — Use the original split-rum formula without coconut cream
- Rum Barrel Mai Tai — Add an overproof rum float for extra aroma and strength
Practise making the Coconut Mai Tai in the free Virtual Bar game.