Mai Tai Recipe

Light rum: A clear rum that forms the base of the cocktail, providing a smooth and mild flavor.

Lime juice: Freshly squeezed lime juice adds a tart and tangy element to balance the sweetness.

Orange curaçao: An orange-flavored liqueur that brings a citrusy depth to the drink.

Orgeat syrup: A sweet almond syrup that adds a nutty and slightly floral note.

Dark rum: A richer, more robust rum that is floated on top for added complexity and a striking visual effect.

To achieve a well-balanced Mai Tai, ensure you use freshly squeezed lime juice rather than bottled. Fresh juice adds a vibrant acidity that complements the sweetness of the orgeat syrup and orange curaçao. When floating the dark rum on top, pour it slowly over the back of a spoon to create a distinct layer, enhancing both the visual appeal and the flavor profile of the cocktail.

• light rum - Substitute with vodka: Vodka has a neutral flavor that can mimic the lightness of rum without overpowering the other ingredients.

• light rum - Substitute with white tequila: White tequila offers a similar light and crisp profile, adding a slight agave note.

• fresh lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and tartness, though it will slightly alter the flavor profile.

• fresh lime juice - Substitute with grapefruit juice: Grapefruit juice adds a unique citrus twist while maintaining the necessary acidity.

• orange curaçao - Substitute with triple sec: Triple sec is another orange-flavored liqueur that can provide a similar sweetness and citrus note.

• orange curaçao - Substitute with Grand Marnier: Grand Marnier adds a richer, more complex orange flavor due to its cognac base.

• orgeat syrup - Substitute with almond extract and simple syrup: Mixing almond extract with simple syrup can replicate the almond flavor and sweetness of orgeat syrup.

• orgeat syrup - Substitute with amaretto: Amaretto, an almond-flavored liqueur, can provide a similar nutty sweetness, though it will add a slight alcohol content.

• dark rum - Substitute with spiced rum: Spiced rum offers a similar depth and complexity with additional warm spice notes.

• dark rum - Substitute with blackstrap rum: Blackstrap rum provides a robust, molasses-rich flavor that can mimic the intensity of dark rum.

• To store your Mai Tai mix, pour the combined light rum, lime juice, orange curaçao, and orgeat syrup into an airtight container. Keep it in the refrigerator for up to 3 days. This ensures the flavors meld beautifully while maintaining freshness.
• If you wish to prepare a larger batch for a party, mix the same ingredients in a pitcher and refrigerate. When ready to serve, shake individual portions with ice and proceed with the dark rum float.
• For freezing, pour the Mai Tai mix (excluding the dark rum float) into ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag. This method allows you to enjoy a quick Mai Tai by simply blending the cubes with a splash of dark rum.
• When ready to serve from frozen, place the Mai Tai ice cubes in a blender with a bit of water or club soda. Blend until smooth, then pour into a glass and float the dark rum on top.
• Always garnish freshly made or thawed Mai Tais with a lime wheel and a sprig of mint for that authentic tropical touch.

• Pour the Mai Tai into a small saucepan.
• Heat over low heat, stirring occasionally to ensure even warming.
• Avoid boiling to preserve the flavors of the rum and lime juice.
• Once warmed, pour back into a glass filled with fresh crushed ice.
• Float a bit more dark rum on top if desired.
• Garnish with a fresh lime wheel and mint sprig to refresh the presentation.

• Shaker: Used to mix the light rum, lime juice, orange curaçao, and orgeat syrup with ice to chill and combine the ingredients.

• Strainer: Helps to strain the mixed drink from the shaker into the glass, ensuring a smooth pour without ice chunks.

• Glass: The vessel to hold the Mai Tai, typically a rocks glass or a tiki mug filled with crushed ice.

• Jigger: A measuring tool to ensure precise amounts of light rum, lime juice, orange curaçao, and orgeat syrup are used.

• Bar spoon: Useful for floating the dark rum on top of the drink.

• Ice crusher: If you don't have pre-crushed ice, this tool will help you crush ice to the desired consistency.

• Lime wheel: Used as a garnish to enhance the presentation of the Mai Tai.

• Mint sprig: An optional garnish that adds a fresh aroma and visual appeal to the drink.

Pre-measure ingredients: Measure out the light rum, lime juice, orange curaçao, and orgeat syrup in advance to save time during preparation.

Use a jigger: A jigger helps you quickly and accurately measure your liquor and syrups.

Crush ice ahead: Prepare your crushed ice beforehand and store it in the freezer so it's ready when you need it.

Batch the drink: If making multiple Mai Tais, scale up the ingredients and mix them in a larger container, then pour into individual glasses.

Garnish prep: Slice lime wheels and pick mint sprigs ahead of time for quick garnishing.