Mai Tai
Escape to a tropical paradise with the legendary Mai Tai cocktail. Originating from the iconic Trader Vic's in the 1940s, this classic tiki drink is a harmonious blend of aged rum, zesty lime, orange curaçao, and a hint of nutty orgeat syrup. Known for its refreshing complexity and beautiful layered presentation, the Mai Tai is more than just a drink; it's an experience. Perfect for summer parties, poolside lounging, or any occasion that calls for a taste of the exotic. Our recipe guides you through creating the authentic, balanced flavour profile that made the Mai Tai world-famous.
Ingredients
- 3 cl white rum
- 3 cl dark rum
- 2.5 cl lime juice
- 1.5 cl cointreau
- 1 cl simple syrup
- 0.5 cl simple syrup
- 1 leave mint leave
- 1 wedge lime
- crushed ice
Accessories
- 1 shaker
- 1 strainer
- 1 lowball glass
Instructions
Fill a cocktail shaker with cubed ice.
Add the white rum, dark rum, fresh lime juice, Cointreau (orange curaçao), and both parts of simple syrup (representing orgeat and simple syrup) to the shaker.
Secure the lid and shake vigorously for about 15-20 seconds until the shaker is well-chilled.
Fill a lowball or double rocks glass with crushed ice.
Strain the mixture from the shaker over the crushed ice in the glass.
Garnish traditionally with a fresh mint sprig and a lime wedge or spent lime shell.
Trivia
- What does a Mai Tai taste like?
A well-made Mai Tai offers a complex and refreshing flavour profile. It's characterized by the robust notes of aged rum, bright and tangy lime tartness, subtle sweetness and nuttiness from the orgeat (represented by simple syrup in this version, but traditionally almond), and a hint of orange from the curaçao. It strikes a perfect balance between sweet, sour, and strong, with a distinct tropical vibe.
- What kind of rum is best for a Mai Tai?
The original Trader Vic recipe called for a specific 17-year-old J. Wray & Nephew rum, which is no longer available. A common practice today is to use a blend of rums. A good quality aged Jamaican rum provides funk and character, often paired with a smoother rhum agricole from Martinique or a good quality aged white/gold rum. Combining a potent aged rum (like dark Jamaican) with a lighter, perhaps Bajan or Cuban-style rum, creates depth and complexity.
- Why is it called a Mai Tai?
The name comes from the Tahitian phrase "Maita'i roa a'e!", which translates to "Out of this world! The best!". According to Trader Vic (Victor Bergeron), who created the drink in 1944, he served it to friends visiting from Tahiti. Upon tasting it, one of them exclaimed the phrase, and the name stuck.
- Is a Mai Tai a strong cocktail?
Yes, a Mai Tai is generally considered a strong cocktail. It typically contains around 2 ounces (6 cl) of rum, often with a high alcohol by volume (ABV), combined with liqueurs and juices. While the juices and syrups balance the flavour, the alcohol content is significant, so it should be enjoyed responsibly.
- What is Orgeat syrup and can I substitute it?
Orgeat syrup is a sweet syrup made from almonds, sugar, and rose water or orange flower water. It provides a distinctive nutty and floral sweetness crucial to the classic Mai Tai flavour. If you can't find orgeat, you can use almond syrup as a close substitute. In a pinch, using simple syrup (as in this recipe) provides sweetness but misses the characteristic almond note. Amaretto liqueur can add almond flavour but also adds alcohol and may alter the balance.
- How should a traditional Mai Tai be garnished?
The traditional garnish for a Trader Vic Mai Tai is quite specific: a sprig of fresh mint (representing a palm tree) and half of a spent lime shell (representing an island). Sometimes a pineapple spear or a cherry is added, especially in more modern interpretations, but the mint and lime shell are considered the most authentic garnishes.