The Mai Tai is a rum-heavy tiki cocktail from the 1930s that balances dark rum, orange curaçao, lime juice, and orgeat into a rich, amber drink—far removed from the neon versions served in many bars today.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Shake without ice.
Strain into an ice-filled old-fashioned glass.
Garnish with skewered pineapple, cherry, and mint.
Mix fresh for each serving. Pre-batched Mai Tais can be stored in a sealed bottle in the refrigerator for up to 3 days, but flavor fades; serve chilled over fresh ice.
cocktail shaker or mixing glass · bar spoon or long spoon · jigger or measuring cup · strainer
Both versions emerged in the 1930s–40s. Trader Vic's version became more widely known and typically includes dark rum, orange curaçao, orgeat, lime, and simple syrup. The exact recipes differ slightly, but the Trader Vic's formula is the standard served today.
Jamaican dark rum is traditional and imparts a rich molasses note. You can use other dark rums (Bacardi 151, Mount Gay), but Jamaican varieties deliver the most authentic flavor.
Orgeat is an almond-based syrup with a slightly sweet, nutty flavor. It's essential to a true Mai Tai—it adds depth and balances the citrus and rum. Skip it and you lose the drink's signature character.
Authentic Mai Tais are rich, amber-colored, and rum-forward. They should never be neon. If your drink is bright pink or orange, it's been bastardized with juices or food coloring.
Yes. Bottled lime juice lacks the brightness and complexity of fresh. Squeeze limes just before mixing for the best result.
