• White Rum
  30 ml (1 oz)

  Light or silver rum
• Orange Curaçao
  15 ml (0.5 oz)

  Cointreau or Grand Marnier can substitute
• Orgeat Syrup
  10 ml (0.25 oz)

  Almond syrup essential for authentic flavor
• Fresh Lime Juice
  30 ml (1 oz)

  Freshly squeezed
• Simple Syrup
  10 ml (0.25 oz)

  Optional, to taste
• Aged Dark Rum
  30 ml (1 oz)

  Jamaican or Martinique rum preferred

• Cocktail shaker
• Jigger
• Strainer
• Rocks glass or Old Fashioned glass
• Muddler (optional)
• Citrus juicer

1. 1

   Gather all the ingredients and ensure lime juice is freshly squeezed.

2. 2

   Fill a cocktail shaker with ice cubes.

3. 3

   Add both rums, orange curaçao, orgeat syrup, and fresh lime juice to the shaker.

4. 4

   Add simple syrup if desired for additional sweetness.

5. 5

   Shake vigorously for 15-20 seconds until well chilled.

6. 6

   Fill a rocks glass with crushed ice or large ice cubes.

7. 7

   Strain the mixture over the ice in the glass.

8. 8

   Float a small amount of dark rum on top by slowly pouring it over the back of a spoon (optional).

9. 9

   Garnish and serve immediately.

• It's the quintessential tiki cocktail that transports you to a tropical paradise.
• The complex interplay of aged rum, orgeat, and citrus creates incredible depth of flavor.
• It showcases the artistry of classic cocktail making with its beautiful presentation.
• The drink perfectly balances sweet, sour, and nutty elements.
• It's a piece of cocktail history that represents the golden age of tiki culture.

The Mai Tai was created in 1944 by Victor 'Trader Vic' Bergeron at his restaurant in Oakland, California. According to legend, Vic created the drink for some friends visiting from Tahiti. After tasting it, one of them exclaimed 'Maita'i roa ae!' which means 'Out of this world - the best!' in Tahitian, giving the cocktail its name. However, Donn Beach (formerly Don the Beachcomber) also claimed to have invented a similar drink in 1933. This led to a famous rivalry between the two tiki bar pioneers, though Trader Vic's version became the more widely recognized recipe.