Frozen Mai Tai Recipe

Measure and chill: measure out light rum, dark rum, orange curaçao, orgeat, fresh lime juice, and simple syrup. If possible, chill the liquors and juices beforehand so the blended drink stays colder longer.

Crush ice: if you don't have crushed ice, pulse ice cubes in a blender or use a mallet. Use about 2 cups crushed ice for a smooth frozen texture; add up to 1 cup additional ice cubes if you want a thicker, slushier result.

Combine

Add the measured light rum (2 oz), dark rum (1 oz), orange curaçao (0.5 oz), orgeat (0.5 oz), fresh lime juice (0.75 oz), and simple syrup (0.5 oz) into a blender.

Add Ice

Add the 2 cups crushed ice and, if using, up to 1 cup ice cubes to the blender. The exact amount can be adjusted to reach your preferred texture—less ice for a looser drink, more ice for a thicker slush.

Blend

Secure the lid and blend on high for 15–30 seconds, pulsing as needed, until the mixture is smooth and slushy with no large ice chunks. Stop and scrape down the sides once if necessary, then pulse again briefly to integrate.

Taste and adjust: taste a small spoonful. If the drink is too tart, add 0.25–0.5 oz simple syrup and pulse briefly. If too sweet, add 0.25 oz fresh lime juice and pulse briefly.

Pour: fill a large chilled rocks glass or tiki mug with the blended Mai Tai. Leave a little room on top for the rum float and garnishes.

Float dark rum: gently pour the 0.25 oz dark rum float over the back of a spoon onto the top of the slushy so it creates a visible darker layer.

Garnish: garnish with a lime wheel, mint sprig, and optional pineapple wedge and maraschino cherry. Clap the mint between your hands briefly before placing it to release aromatics.

Serve immediately with a straw and a small spoon for scooping, advising guests to sip slowly to enjoy the layered flavors.