Mai Tai Recipe

Juice and chill

Juice fresh limes to yield 1 ounce of lime juice (about one medium lime). If possible, chill the lime juice briefly or keep refrigerated until ready—fresh, cold juice gives best brightness.

Add the aged rum (1 oz), white rum (1 oz), orange curaçao (1/2 oz), orgeat (1/2 oz), fresh lime juice (1 oz), and simple syrup (1/4 oz) into a cocktail shaker.

Fill the shaker about two-thirds full with cracked ice (or regular ice broken into smaller pieces). This chills and slightly dilutes the drink to balance flavors.

Shake vigorously for about 10–12 seconds, until the shaker is frosty cold on the outside and the contents are well mixed and diluted.

Fill a double old-fashioned glass (or tiki mug) with fresh cracked ice, leaving room at the top for the rum float (about 3/4 full). Alternatively, use crushed ice for a more tiki-style presentation.

Strain the shaken cocktail over the prepared glass of ice using a Hawthorne or fine strainer so the drink pours evenly over the ice.

Carefully float the dark rum (about 1/4 oz) on top: pour it gently over the back of a spoon held just above the drink surface so the rum stays mostly on top and creates a dark layer.

Garnish with a fresh mint sprig (slap the mint gently between your palms to release aroma before placing) and a lime wheel or wedge on the rim or on top of the ice.

Serve immediately with a short stirring straw. Encourage the drinker to give a gentle stir before drinking so the float integrates gradually, or sip as-is to taste the changing layers.