Mai Tai Recipe

Make the hibiscus-amchur powder blend

In a small bowl, combine the hibiscus powder (0.25 tsp), amchur powder (0.25 tsp), and finely grated lemon zest (0.25 tsp). Mix thoroughly so the citrus oils incorporate into the powders. If you wish to rim the glass, place 0.125 tsp of the powder on a small plate for rimming.

Chill your serving glass (old fashioned or tiki glass) by filling it with ice water while you mix the cocktail. Prepare crushed ice or use crushed ice from a blender or crushed ice machine.

Discard the ice water from the chilled glass and fill the glass with crushed ice; set aside.

In a cocktail shaker, combine the fresh lime juice (1 oz), agave syrup (0.5 oz), orgeat (0.5 oz), and orange curaçao (0.5 oz). Add the 1 oz light rum and 1 oz aged dark rum.

Add the prepared hibiscus-amchur-lemon powder blend (0.5 tsp total) to the shaker. This small amount will add tangy amchur brightness, floral hibiscus notes, and a hint of lemon oil. Add one or two medium-sized ice cubes to the shaker.

Shake vigorously for 10–15 seconds until the shaker is cold to the touch and well mixed. The powders should dissolve/disperse into the citrus and syrups; if small clumps remain, continue shaking briefly or stir lightly to incorporate.

Strain the cocktail over the prepared glass filled with crushed ice. Use a fine strainer if you want to catch any undissolved powder particles.

Optional: For a classic layered look, gently float 0.25 oz aged rum on top by pouring it over the back of a spoon held just above the drink surface.

Garnish with a mint sprig slapped between your hands to release aroma, and a lime wheel or wedge on the rim. If you prepared extra hibiscus powder for the rim, lightly wet the rim with lime and dip the rim edge into the powder to adhere a thin colored ring.

Serve immediately with a short straw. Before sipping, encourage the drinker to give the mint a gentle sniff and the lime wheel a squeeze to balance the floral, tangy, and sweet flavors.