The Mai Tai Recipe
Workdog Rum, Meyer's Dark Rum, Triple Sec, Lime Juice, Orgeat Syrup, Angostura Bitters
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare glass
Chill a double old-fashioned glass (or tiki/rocks glass) by filling it with ice and setting aside while you build the cocktail.
- 2
Combine ingredients
Discard the ice from the chilled glass. In a cocktail shaker, add the light Workdog rum, Meyer's dark rum, triple sec, freshly squeezed lime juice, orgeat syrup, and two dashes of Angostura bitters.
- 3
Add ice and shake
Add a generous amount of ice to the shaker (enough to fill about two-thirds). Shake vigorously for about 10–12 seconds until the outside of the shaker feels cold and slightly frosted.
- 4
Assemble and serve
Fill the chilled serving glass with crushed or cracked ice. Strain the shaken mixture over the crushed ice, allowing it to settle. Gently float the remaining 0.5 oz (Meyer's dark rum) on top if you prefer a stronger dark-rum float — alternatively, include the entire dark rum in the shake as above. Add 2 more dashes of Angostura bitters on top if desired for aroma.
- 5
Garnish
Garnish with a fresh mint sprig (slap the mint between your palms to release aromatics) and a lime wheel or half lime shell placed on the rim. Serve with a short straw and enjoy.
