The Mai Tai is a classic tiki cocktail that combines light rum, triple sec, orgeat syrup, and fresh lime juice into a smooth, balanced drink with tropical notes. Its signature orgeat-almond flavor and citrus brightness make it a timeless choice for home bars.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Shake with ice and strain into large old-fashioned glass about 1/3 full with crushed ice.
Decorate with a maraschino cherry speared to a wedge of fresh pineapple.
For a hair raiser, top with a dash of 151-proof rum; for a true Hawaiian effect, float an orchid on each drink.
Serve with straws.
Cocktails are mixed fresh to order and not stored. Pre-mix ingredient batches in sealed bottles and refrigerate up to 2 weeks for quick service.
cocktail shaker or mixing glass · bar spoon · jigger for measuring
Orgeat is an almond-flavored syrup essential to the Mai Tai's taste. Almond extract diluted in simple syrup works as a substitute, though authentic orgeat delivers better depth.
The classic recipe calls for light rum. Some variations use a blend of light and dark rum, but light rum alone creates the traditional flavor profile.
Mix the drink fresh just before serving. Pre-batching can dilute flavors as ice melts. Measure ingredients in advance for quick assembly if hosting.
Serve over crushed ice in a rocks or tiki glass, garnished with a lime wheel and mint sprig for traditional presentation.
Use fresh lime juice and don't overdo grenadine—both should be measured carefully. Adjust to taste, as orgeat and triple sec already provide sweetness.
