That's Mai Tai Recipe

Chill glass

Place a double old-fashioned glass or a tiki mug in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill it.

Prepare citrus

Cut fresh limes and measure 0.75 oz of fresh lime juice (about half a lime). Fresh juice is essential for a balanced Mai Tai.

Build and shake

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 1 dash Angostura bitters. Fill the shaker with ice and shake vigorously for 10–15 seconds until well chilled and slightly frothy.

Prepare glass and fill

Discard the chilling ice/water from the glass if used. Fill the chilled glass with crushed ice to the top.

Strain

Double-strain (using the shaker’s strainer and a fine mesh if available) the shaken mixture over the crushed ice in the glass, allowing the drink to settle into the ice bed.

Float dark rum

Carefully pour 0.5 oz dark rum over the back of a bar spoon onto the top of the drink so it floats as a dark layer. This creates aroma and visual contrast characteristic of a Mai Tai.

Garnish and aromatic finish

Garnish with a fresh mint sprig and a lime wheel or wedge. Clap the mint once between your palms to release aromatic oils before placing it on the drink. Optionally, rim with a pinch of demerara sugar or add a cinnamon stick for an extra aroma.

Serve

Serve immediately with a short straw. Encourage sipping so the lime and orgeat flavors punctuate the rum; the dark rum float can be mixed in by the drinker if desired.