Mai Tai Recipe

Mai Tai Cocktail

1. 1

   Prepare glass

   Chill a double old-fashioned glass (or tiki glass) by filling it with a little ice or placing it in the freezer for a few minutes. When ready, discard any excess water and set the glass aside.

2. 2

   Combine ingredients

   In a cocktail shaker, add the white rum (1 oz), crème de banana (0.5 oz), fresh lime juice (0.75 oz), orange curaçao (0.5 oz), orgeat syrup (0.5 oz), simple syrup (0.25 oz), pineapple juice (1 oz), and fresh orange juice (0.5 oz).

3. 3

   Add ice and shake

   Fill the shaker with ice (enough to nearly fill). Shake vigorously for 10–15 seconds until the outside of the shaker is cold and slightly frosted.

4. 4

   Assemble cocktail

   Fill the chilled glass about three-quarters full with crushed ice (approximately 1 cup). Strain the shaken mixture over the crushed ice, allowing the liquid to settle through the ice bed.

5. 5

   Add dark rum and optional float

   Slowly pour the aged dark rum (2 oz) over the back of a spoon onto the drink so it rests partly on top and disperses through the ice. If desired, carefully float the overproof rum (0.25 oz) on top for aroma and presentation.

6. 6

   Garnish and finish

   Garnish with a fresh mint sprig, a lime wheel, and an optional pineapple wedge. Clap the mint between your hands briefly to release aromatics before inserting. Serve with a straw and a small stirrer so the drink can be mixed by the guest.

7. 7

   Notes

   Adjust sweetness by increasing or decreasing simple syrup or orgeat. Crème de banana adds a subtle banana note — reduce to 0.25 oz if you prefer a lighter banana presence. Use fresh juices for best flavor.