Mai Tai Recipe

Juice and measure

Juice fresh limes to yield 1 oz (about one medium lime). Measure and set out all rums, liqueurs, orgeat, and Créole Shrubb so they are ready to pour.

Combine in shaker

Add 1 oz Chairman's Reserve 1931, 0.5 oz Papalin 7 year, 0.5 oz El Dorado Port Mourant, 0.5 oz Neisson blanc rhum, 0.5 oz Grand Marnier, 0.75 oz El Guapo orgeat, 0.25 oz Clément Créole Shrubb, and 1 oz fresh lime juice into a cocktail shaker.

Add ice and shake

Fill the shaker about two-thirds with crushed ice (or regular ice). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is cold and slightly frosted.

Strain over crushed ice

Fill a double old-fashioned glass or tiki mug with crushed ice. Double-strain the shaken cocktail over the crushed ice to keep any large ice chips or lime pulp out, or single strain if you prefer more texture.

Top and garnish

If desired, heap a little more broken/crushed ice on top to create a mound. Garnish with a lime wheel and a mint sprig (slap the mint once to release aroma) and optionally float a thin wedge of lime on the surface.

Optional float

For a traditional Mai Tai finish, optionally float 0.25–0.5 oz of aged rum (use an extra 0.25–0.5 oz of Port Mourant or Chairman's Reserve) by pouring it gently over the back of a spoon onto the top of the drink.

Serve immediately with a short straw. Sip slowly to appreciate the layered rums, almond orgeat, citrus brightness, and orange-liqueur warmth.