Mai Tai
Mai Tai is a tropical, citrus and sweet cocktail made with Rum, with high flavor complexity.
Ingredients
- 30 ml amber Jamaican rum
- 30 ml molasses rum (Martinique style)
- 15 ml orange curaçao
- 15 ml orgeat (almond syrup)
- 30 ml fresh lime juice
- 7.5 ml simple syrup
- Ice
- Mint, lime peel, and/or pineapple spear
Method
- In a shaker with ice, combine both rums, the curaçao, orgeat, lime juice, and simple syrup.
- Shake until well chilled.
- Pour into a double rocks or highball glass, shaking ice and all.
- Garnish with mint, lime peel, and a pineapple spear if you have one.
FAQ
What is in a Mai Tai?
A Mai Tai is made with 30 ml amber Jamaican rum, 30 ml molasses rum (Martinique style), 15 ml orange curaçao, 15 ml orgeat (almond syrup), 30 ml fresh lime juice, 7.5 ml simple syrup, Ice and Mint, lime peel, and/or pineapple spear.
When should you serve a Mai Tai?
A Mai Tai fits the beach, a party, a hot day and a classic.
What is the bartender tip for a Mai Tai?
The IBA Mai Tai uses two rums with different profiles: the amber Jamaican brings esters and the molasses rum (Martinique style, not agricole) brings body. Without orgeat the drink is just a rum sour — the orgeat is what makes it tiki. Orange curaçao is the classic; triple sec or Cointreau will do at home if you're out. The 7.5 ml of simple syrup just rounds out the citrus; any more buries the orgeat. Shake and serve with the ice: the classic isn't strained into an empty glass. Slap the mint in your palm to release its aroma before it goes in.