A Mai Tai (Trader Vic’s version) is like a tropical vacation in a glass. It’s tangy, slightly sweet, and full of bright citrus and smooth rum. The hint of almond from the orgeat gives it a signature twist that makes each sip feel special. I’ve made this drink countless times—it’s been my go-to cocktail for summer nights on the patio. If you’re looking for a crowd-pleasing classic with a bit of island charm, this one’s for you.
Mai Tai (Trader Vic's)
What You’ll Need
Prep Time: 5 minutes
Servings: 1 drink
Glassware: Double old-fashioned glass (or a highball if that’s what you have)
Ingredients
– 1 oz (30 ml) light rum
– 1 oz (30 ml) dark rum
– ½ oz (15 ml) freshly squeezed lime juice
– ½ oz (15 ml) orange curaçao
– ¼ oz (7.5 ml) orgeat syrup (*almond-flavored syrup—adds a nutty depth*)
– ¼ oz (7.5 ml) simple syrup
– Crushed ice
– Mint sprig, for garnish
– Optional: lime wedge or a cocktail cherry for extra flair
Method
- Fill your glass with crushed ice. This chills the glass and keeps the drink icy cold without watering it down too fast.
- In a cocktail shaker, add the light rum, lime juice, orange curaçao, orgeat syrup, and simple syrup.
- Shake well for about 10 seconds—just until the outside of the shaker feels frosty.
- Strain the mix into your prepared glass over the crushed ice.
- Gently pour the dark rum over the back of a spoon so it floats on top. This creates that beautiful layered look and adds a rich finish.
- Garnish with a fresh mint sprig. Give it a gentle slap between your hands first to wake up the aroma. Add a lime wedge or cherry if you like.
Tips & Tricks
– Use fresh lime juice. Bottled lime juice just doesn’t have the same brightness.
– Orgeat tip: If you don’t have orgeat, mix a tiny drop of almond extract with simple syrup. It’s not quite the same, but it’ll get you close.
– Dark rum float: Pour it slowly over a spoon to keep it from mixing too fast.
– Don’t skip the mint! It adds a refreshing scent that makes the drink feel complete.
Make-Ahead Notes
You can pre-mix the light rum, lime juice, orange curaçao, orgeat, and simple syrup in a pitcher and refrigerate for up to 24 hours. When ready to serve, just shake with ice, pour, and top with the dark rum.
Storage
Mai Tais are best enjoyed fresh. If you do mix a batch ahead of time, store it covered in the fridge without ice. Add ice and garnish just before serving.
Serving Suggestions
This cocktail pairs beautifully with:
Grilled Meats
The sweet citrus and rum balance out the smoky flavors of grilled chicken, pork skewers, or even a juicy burger.
Tropical Fruit Salads
Think mango, pineapple, papaya with a lime dressing. It mirrors the fruity notes in the drink and makes a light, refreshing combo.
Spicy Foods
Mai Tais are great with heat. Try them with spicy shrimp tacos, Thai noodles, or jerk chicken. The sweetness helps cool things down.
Fun Facts
– “Mai Tai” means “the best—out of this world” in Tahitian. That’s what Trader Vic’s friends said when they first tasted it back in 1944.
– It was originally crafted to highlight the flavor of a rare 17-year-old Jamaican rum.
– By the 1950s, the Mai Tai was so popular it caused a shortage of that rum worldwide!
Variations to Try
Royal Mai Tai
– Add a splash of grenadine for a touch of color and extra sweetness.
– Follow the classic recipe, then float grenadine on top instead of dark rum (or in addition!).
Maui Mai Tai
– Add 1 oz (30 ml) pineapple juice to the shaker before mixing.
– It brings even more tropical flavor and softens the acidity.
Spiced Mai Tai
– Swap both rums for 2 oz (60 ml) of spiced rum.
– You’ll get warm, cozy notes of cinnamon and clove—great for cooler nights.
Virgin Mai Tai
– Mix 1 oz (30 ml) orange juice, 1 oz (30 ml) pineapple juice, ½ oz (15 ml) lime juice, and ½ oz (15 ml) grenadine.
– Serve over crushed ice and garnish with mint and fruit for a festive non-alcoholic version.
Common Questions
Can I use bottled lime juice?
Fresh is best. Bottled juice tends to be too acidic and flat. Squeeze it yourself for a brighter flavor.
What’s the best rum combo?
Use a clean, crisp light rum and a rich, molasses-forward dark rum. I like mixing Jamaican and Martinique rums for depth.
Can I make a big batch for a party?
Absolutely! Multiply the ingredients (except the ice and dark rum). Mix and chill the base in a pitcher. Pour over ice and top each glass with the dark rum and garnish.
Is it a strong drink?
It can be! There’s a good amount of rum, but the citrus and syrups mellow it out. Sip slowly and enjoy the layers of flavor.
What’s orgeat, anyway?
It’s a sweet syrup made from almonds, sugar, and a touch of orange flower water. It gives the Mai Tai its signature nutty flavor.
Final Thoughts
The Mai Tai is a classic for good reason. It’s refreshing, flavorful, and endlessly adaptable. Whether you stick with the original or play around with fruity twists, it’s always a hit. I thought I’d share one of my favorite after-dinner cocktails because it’s just that good—easy to make, fun to drink, and always brings a little bit of sunshine to the table. Cheers!
