Mai Tai Recipe

Prepare glass

Fill a double old-fashioned glass or tiki mug with crushed ice and set aside to chill while you mix the cocktail.

Combine ingredients

In a cocktail shaker, add the light rum, dark rum (reserve a small float amount if you prefer to float dark rum on top—about 0.25 oz), amaretto, pineapple juice, fresh lime juice, fresh lemon juice, orgeat syrup, simple syrup, and 2 dashes of angostura bitters. Add a handful of ice to the shaker (not crushed) to chill and slightly dilute.

Shake

Shake vigorously for 10–12 seconds until well chilled (the shaker should feel very cold).

Strain

Discard the chilling ice from the glass and fill the glass about three-quarters full with fresh crushed ice. Double-strain the contents of the shaker over the crushed ice into the prepared glass to remove shards.

Float (optional)

If you reserved a small amount of dark rum, gently pour the reserved 0.25 oz dark rum over the back of a spoon so it floats on top of the cocktail for visual contrast and aroma.

Thread the maraschino cherry onto a pick and place it into the glass along with a pineapple wedge on the rim. Slap the mint sprig between your palms to lightly bruise it and release aromatics, then tuck it into the drink near the garnish. Add 2 final dashes of angostura bitters on top if desired for aroma.

Serve immediately with a short straw. Provide a stirrer so the guest can mix the float in if they prefer a more uniform flavor.