Original Mai Tai Cocktail
The original Mai Tai is a balanced, elegantly simple cocktail built around aged rum, fresh lime juice, orange curaçao, and orgeat syrup. Created in 1944 by Trader Vic, this is the authentic recipe that started the tiki movement and lets quality rum do the talking.
Equipment
- Cocktail shaker - Boston shaker or cobbler shaker
- Citrus juicer - Hand-held lime squeezer or reamer-style juicer
- Jigger - Cocktail measuring tool
- Double old fashioned rocks glass - Or a Mai Tai glass
- Ice crusher - Or Lewis bag and mallet
- Long cocktail spoon - For stirring
- Strainer - If using a Boston shaker (optional)
Ingredients
- 1 oz aged Jamaican rum - 30ml, such as Appleton Estate 12 Year
- 1 oz aged Martinique rhum agricole - 30ml, or use 2 oz/60ml total of a single quality aged rum if preferred
- ¾ oz fresh lime juice - 22ml, from approximately 1 large lime
- ½ oz orange curaçao - 15ml, preferably Pierre Ferrand Dry Curaçao
- ½ oz orgeat syrup - 15ml, made from real almonds
- ¼ oz simple syrup - 7ml, or rock candy syrup
- crushed ice - For serving
For Garnish
- 1 spent lime shell - The juiced lime half, cut side facing down on top of the drink
- 1 sprig fresh mint - Gently clapped between palms to release aromatic oils
Instructions
- Roll the lime firmly on the countertop, cut it in half, and juice it, preserving the lime shells for garnish.
- Measure 1 oz Jamaican rum, 1 oz rhum agricole, ¾ oz lime juice, ½ oz curaçao, ½ oz orgeat, and ¼ oz simple syrup into a cocktail shaker.
- Add 1 to 2 small pieces of ice to the shaker and shake vigorously for 10 to 15 seconds until all ice has melted and the shaker is chilled.
- Fill a double old fashioned glass halfway with crushed ice, then strain the shaken cocktail over the ice.
- Top the glass with additional crushed ice to mound slightly above the rim, then gently stir once or twice to integrate.
- Place the spent lime shell cut-side down on the ice and insert the mint sprig next to it. Serve immediately.
Notes
- Orgeat is essential: Use real orgeat made from almonds, not artificial syrups. Small Hand Foods and Liber & Co. are excellent brands.
- Fresh lime only: Bottled lime juice has a flat taste that will compromise the drink. Always use freshly squeezed lime juice.
- Crushed ice matters: This is not a drink served over cubed ice. Use medium-coarse crushed ice for proper texture and dilution.
- Aged rum is crucial: Look for rums labeled "aged," "añejo," or "reserve" with at least 5 years of barrel aging.
- Adjust sweetness: If your lime is particularly tart, add a tiny bit more simple syrup to balance.
- Don't skip the mint: Gently clapping the mint between your palms releases essential oils that are a key part of the experience.
- Make-ahead option: Batch the rum, curaçao, orgeat, and simple syrup (without lime juice) and refrigerate for up to 2 days. Add lime juice fresh when serving.
- Single rum substitution: If you can't find rhum agricole, use 2 oz of a single quality aged Jamaican rum like Appleton Estate 12 Year.