Duke's Mai Tai Recipe

Prepare glass and ice

Chill a double old-fashioned glass or tiki mug by filling it with ice and setting aside while you prepare the drink. When ready, discard chilling ice and fill the glass about three-quarters full with fresh crushed ice.

Combine base ingredients

In a shaker, add 2 oz aged rum, 1 oz fresh lime juice, 0.5 oz orange curaçao, 0.5 oz orgeat syrup, and 0.25 oz simple syrup. Add a small handful of ice (enough to chill but not over-dilute). If using bitters, add 1 dash here.

Shake

Shake vigorously for about 10–12 seconds until the shaker is cold to the touch and the mixture is well chilled and slightly diluted.

Strain over crushed ice

Double-strain (or fine strain) the shaken mixture into the prepared glass over the crushed ice, leaving room at the top for the dark rum float.

Float dark rum

Carefully pour 0.5 oz dark rum over the back of a bar spoon so it floats on top of the drink, creating an aromatic dark layer. This is the classic Mai Tai float.

Garnish and finish

Garnish with a fresh mint sprig and a lime wheel or lime shell. Clap the mint between your hands once to release aromatics before placing it in the drink. Optionally, add an extra dash of Angostura bitters on top for aroma. Serve with a straw and a small napkin under the glass if desired.