Mai Tai Recipe

Prepare glass

Fill a double old-fashioned glass (or Mai Tai/Tiki glass) with crushed ice to chill while you prepare the cocktail.

Build and shake

In a cocktail shaker, add Bacardi Superior white rum, Malibu coconut rum, fresh orange juice, pineapple juice, fresh lime juice, orgeat syrup, grenadine, and simple syrup (if using). Add a generous handful of ice (not crushed) to the shaker. Secure the lid and shake vigorously for about 10–12 seconds until well chilled.

Strain

Discard the ice from the chilled glass. Fill the glass about three-quarters full with fresh crushed ice. Double-strain the contents of the shaker over the crushed ice into the glass to keep any large shards out.

Add float

Carefully pour the dark rum (Trader Vic's or other aged rum) over the back of a bar spoon held just above the drink surface so the rum floats on top, creating a dark layer.

Garnish and finish

Drizzle the remaining 0.25 oz grenadine gently down the side so it sinks slightly toward the bottom for color (alternatively add grenadine earlier if you prefer it more integrated). Garnish with an orange wheel or wedge, a maraschino cherry, and a sprig of mint. Serve with a short straw and a long straw, advising the drinker they can stir to combine the float if desired.

Notes

Adjust sweetness by varying simple syrup or grenadine. Using fresh juices (especially lime and orange) gives the best balance. If you prefer a stronger coconut note, increase Malibu by 0.25 oz and reduce Bacardi accordingly.