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–+ servings

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Prep Time 4 minutes
Total Time 4 minutes
Scotty Boxa

Mai Tai Cocktail

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Aged rum, white rum, orange curacao, orgeat, fresh lime. Tiki's most famous cocktail, pre-blender era, served over crushed ice with a mint sprig.

Ingredients

  • 1 oz Aged rum dark Jamaican rum traditionally
  • 1 oz White rum
  • 1/2 oz Orange curacao or triple sec
  • 1/2 oz Orgeat syrup almond syrup
  • 1 oz Fresh lime juice
  • Crushed ice
  • Fresh mint sprig to garnish
  • Lime shell reserved from juicing, for garnish

Method
 

Shake:
  1. Combine both rums, orange curacao, orgeat, and fresh lime juice in a cocktail shaker with ice.
  2. Shake hard for 10 to 15 seconds.
Pour and garnish:
  1. Strain into a double rocks glass or tiki mug filled with crushed ice.
  2. Place a spent lime shell upside-down in the drink. Tuck a fresh mint sprig into it. Slap the mint to release the oil before serving.

Nutrition

Calories: 230kcalCarbohydrates: 18gProtein: 0.3gFat: 0.5gSodium: 0.02mgSugar: 15g

Notes

The original 1944 Trader Vic recipe used 17-year-old Jamaican rum. That bottle does not exist anymore. Use a quality aged rum (Appleton 12, Smith and Cross) and you are honouring the spirit of the drink.
Orgeat is almond syrup. Without it you do not have a Mai Tai, you have a daiquiri with extra steps. Order from a craft cocktail shop or make your own.
NEVER use the bottled red 'Mai Tai mix.' It is artificial colouring and corn syrup and it ruins the drink. Real Mai Tais are amber-coloured, not bright orange.

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