Mai Tai Recipe

Mai Tai Cocktail

1. 1

   Prepare glass and ingredients

   Chill an old-fashioned or double rocks glass by filling it with ice and setting aside, or place in the freezer for a few minutes. Juice fresh limes so you have 0.75 oz of fresh lime juice ready (about half a lime). Measure out rums, curaçao, orgeat, and simple syrup.

2. 2

   Combine and shake

   Discard the ice from the chilled glass. In a cocktail shaker, add 0.75 oz fresh lime juice, 0.5 oz orange curaçao, 0.5 oz orgeat, 0.25 oz simple syrup, 2 oz aged rum and 0.5 oz white rum. Fill the shaker about two-thirds with crushed ice. Secure the lid and shake vigorously for about 10–15 seconds until the outside of the shaker is frosty and well chilled.

3. 3

   Assemble cocktail

   Fill the chilled rocks glass three-quarters full with fresh crushed ice. Strain the shaken mixture into the glass over the crushed ice, using a fine strainer if you prefer fewer ice shards. Gently mound more crushed ice on top to create a peaked surface.

4. 4

   Float dark rum

   Carefully pour 0.25 oz dark rum over the back of a spoon held just above the ice to create a floating layer of rum on top of the drink. This creates the classic Mai Tai 'float' appearance and aroma.

5. 5

   Garnish and finish

   Garnish with a fresh mint sprig (slap the mint briefly between your palms to release aromatics and tuck into the top of the drink) and a lime wheel or half lime on the rim. Optionally add one dash of Angostura bitters on top of the crushed ice for subtle spice. Serve with a short straw and stir gently before drinking to combine the float if desired.

6. 6

   Notes

   Adjust sweetness to taste by increasing or decreasing the simple syrup by 0.25 oz. Use freshly squeezed lime juice for best flavor. Orgeat is essential for the almond character; substitute with a high-quality almond syrup if necessary. For a stronger orange note, use high-quality curaçao rather than generic triple sec.