Mai Tai Recipe

Prepare glass

Fill a double old-fashioned glass or rocks glass with crushed ice to chill while you build the cocktail.

Combine main ingredients

In a cocktail shaker, add 2 oz aged rum, 0.75 oz fresh lime juice, 0.5 oz orange curaçao, 0.5 oz orgeat, 0.25 oz simple syrup and 2 dashes Angostura bitters (if using). Add a handful of ice to the shaker—enough to chill but not overly dilute.

Shake

Secure the shaker and shake vigorously for about 10–12 seconds until well chilled (the shaker should become cold and slightly frosted).

Strain and build

Discard the ice from the chilled glass. Fill the glass about three-quarters full with fresh crushed ice. Strain the shaken cocktail over the crushed ice, pouring evenly.

Float dark rum

Carefully pour 0.25 oz dark rum over the back of a bar spoon so it floats on top of the cocktail. The dark rum float creates visual contrast and aromatic top notes.

Garnish and serve

Garnish with a fresh mint sprig (smack the mint once between your palms to release aroma) and a lime wheel or wedge. Serve with a short cocktail straw and an optional swizzle/stirrer so the drinker can integrate the float if desired.

Notes on adjustments

Taste and adjust sweetness or acidity: add 0.25 oz more simple syrup if too tart, or 0.25 oz more lime juice if too sweet. Use quality aged and dark rums for best flavor; orgeat gives the Mai Tai its signature almond character—substitute with almond syrup if necessary but expect a different texture.