Mai Tai recipe
The king of Tiki — rum, lime, orgeat, and island dreams.
Method: Shake ·
Glass: Double rocks glass or Tiki mug ·
Time: 5 min ·
Difficulty: Advanced ·
Family: Tiki & Tropical
Ingredients
- 1 oz Jamaican Rum (Appleton Estate Signature)
- 1 oz Rhum Agricole (Clément VSOP or Martinique aged)
- 0.75 oz Fresh Lime Juice
- 0.5 oz Orange Curaçao (Pierre Ferrand Dry Curaçao)
- 0.5 oz Orgeat (Small Hand Foods or homemade)
How to make a Mai Tai
- Add both rums, lime juice, curaçao, and orgeat to a shaker with ice.
- Shake vigorously for 12-15 seconds.
- Strain into a double rocks glass filled with crushed ice.
- Garnish with the spent lime shell, a large mint sprig, and an edible flower if available.
Garnish
Spent lime shell, mint sprig, edible orchid.
Pro tip
The split rum base is non-negotiable — Jamaican rum brings funk and body, while rhum agricole adds grassy complexity. Using just one rum makes a flat, one-dimensional drink. And use real orgeat (almond syrup), not the neon-colored stuff.
History of the Mai Tai
Created by Trader Vic (Victor Bergeron) in 1944 at his Oakland restaurant. He served it to friends from Tahiti, and one of them reportedly exclaimed 'Mai Tai — Roa Ae!' meaning 'Out of this world — the best!' Don the Beachcomber disputed this, claiming his own version came first. The rivalry defined Tiki culture.
Flavour profile
Tropical, Almond, Citrus, Funky
Variations
- Rum Barrel Mai Tai — Add 0.5 oz overproof rum float for extra kick
- Coconut Mai Tai — Add 0.5 oz coconut cream for a creamier version
Practise making the Mai Tai in the free Virtual Bar game.