I perfected a Classic Mai Tai with just five ingredients, pairing bold rum with bright citrus and a subtle almond note to pique your curiosity.

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I’ve always loved a Mai Tai because it hits like a tropical punch without being syrupy, and the bite of white rum with a whisper of orgeat gives it that almond backbone. There is something almost secret about a Classic Mai Tai that makes you want to Google Mai Tai Ingredients or compare Rum Mai Tai takes, and yes, even see how Mai Tai With Pineapple Juice changes the vibe.

I can’t resist a version that feels honest and a little dangerous, one that makes you sit up and ask, wait, what else is in this? That’s the kind of drink I chase.

Why I Like this Recipe

* i like how quick it is to make, perfect for when im tired after school or work
* it tastes bold but still smooth so it wakes me up without being harsh
* every sip changes a bit so i never get bored halfway through
* it feels fancy enough for guests but casual enough to make on a weeknight

Ingredients

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White rum: Clear fermented sugarcane spirit adds light body and subtle sweetness.
Dark or aged rum: Richer flavor more caramel and molasses notes, gives depth.
Orange curacao: Orange liqueur, sweet with mild bitter, lends bright citrus aroma.
Orgeat (almond syrup): Nutty and sweet, gives almond flavor and silky mouthfeel.
Fresh lime juice: Bright acidic punch, makes the drink tangy and balances sweetness.

Ingredient Quantities

1 oz white rum

1 oz dark or aged rum

1/2 oz orange curacao

1/2 oz orgeat (almond syrup)

1/2 oz fresh lime juice

How to Make this

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1. Fill a cocktail shaker with ice.

2. Pour in 1 oz white rum, 1/2 oz orange curaçao, 1/2 oz orgeat, and 1/2 oz fresh lime juice.

3. Shake vigorously about 10 to 15 seconds until the shaker feels really cold and a bit frothy.

4. Pack a rocks or old fashioned glass with crushed ice. If you dont have crushed ice, smash a few cubes in a towel with a rolling pin.

5. Strain the shaken mix over the crushed ice.

6. Slowly pour 1 oz dark or aged rum over the back of a spoon so it floats on top of the drink.

7. Give one very gentle stir if you want the flavors to marry a bit, or dont stir if you want to taste the rum float first.

8. Serve immediately and enjoy the bright lime, almond and rum combo. Tip: if its too sweet add a little more lime, if its too tart add a touch more orgeat.

Equipment Needed

1. Cocktail shaker (Boston or 3-piece)
2. Jigger or measuring spoons, 1 oz and 1/2 oz
3. Citrus juicer or hand reamer for fresh lime juice
4. Hawthorne strainer or fine mesh strainer to catch pulp and ice shards
5. Rocks / old fashioned glass
6. Bar spoon or long-handled spoon for floating the dark rum and a gentle stir
7. Ice crusher, or a rolling pin and towel to smash cubes if you dont have crushed ice
8. Ice tongs or scoop

FAQ

What rums should I use for the best Mai Tai? Use 1 oz light (white) rum and 1 oz dark or aged rum. A crisp white rum and a flavorful aged or Jamaican rum give the best balance. Don’t use sugary spiced rums, they mask the lime and almond.

Can I swap the orange curaçao with another orange liqueur? Yes. Curaçao, triple sec or Cointreau all work. Cointreau is drier and cleaner, triple sec is cheaper and sweeter, so taste and adjust if needed.

What if I don't have orgeat? You can make a quick orgeat from blanched almonds, sugar, water and a little orange flower water or almond extract. If you use plain almond syrup or extract, reduce quantity so it doesn't get too sweet.

Should I shake or build this cocktail? Shake the white rum, curaçao, orgeat and lime with ice, then strain over crushed ice in a rocks glass. Float the dark rum on top. Shaking chills and mixes everything, the float gives aroma and drama.

How do I garnish and serve it like a pro? Use a lime shell, a sprig of mint and a small wedge of lime. Slap the mint first to wake it up. Crushed ice is traditional and keeps it cold without diluting too fast.

Can I make Mai Tais ahead for a party? Yes but batch only the rum, curaçao and orgeat. Keep it chilled. Add fresh lime juice and ice right before serving so the drink stays bright and not flat.

Mai Tai Classic Cocktail Recipe Substitutions and Variations

White rum:
- Light or silver rum, basically the same thing but a touch smoother
- Vodka, for a cleaner, less funky cocktail, use same volume
- Cachaça, gives a grassy sugarcane kick that still works with citrus
Dark or aged rum:
- Demerara or aged gold rum, for the same molasses depth
- Jamaican pot still rum, if you want a punchy, funky edge
- Spiced rum, adds warm spice notes, just know it changes the profile
Orange curaçao:
- Triple sec or Cointreau, cleaner orange, very close swap
- Grand Marnier, richer and a bit boozy, use a little less
- Orange liqueur syrup or a splash of orange juice plus simple syrup, for a lower proof or nontraditional option
Orgeat (almond syrup):
- Amaretto, gives almond flavor with booze, cut back on extra sweeteners
- Almond simple syrup or simple syrup plus almond extract, quick DIY orgeat
- Toasted almond milk reduction, for nuttier, less cloying sweetness

Pro Tips

1) Chill stuff first. Put the glass in the freezer and cool your shaker if you can, cause a colder drink melts slower and wont get watered down as fast, trust me.

2) Taste and tweak, dont just follow numbers. Orgeat and curaçao vary a lot between brands, so start a bit light and add more if you need it, a little extra lime fixes too-sweet but a tiny bit more orgeat softens an over-acidic mix.

3) Float like a pro, pour slow. Use the back of a spoon or pour the aged rum over the ice mound so it sits on top longer, and if it dives into the mix you probably poured too fast.

4) Small extras make a big difference. Use freshly squeezed lime, consider a tiny grate of lime zest or a mint sprig for aroma, and if you can make orgeat at home it beats store stuff most days.

Mai Tai Classic Cocktail Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I perfected a Classic Mai Tai with just five ingredients, pairing bold rum with bright citrus and a subtle almond note to pique your curiosity.

Servings

servings

Calories

250

kcal

Equipment: 1. Cocktail shaker (Boston or 3-piece)
2. Jigger or measuring spoons, 1 oz and 1/2 oz
3. Citrus juicer or hand reamer for fresh lime juice
4. Hawthorne strainer or fine mesh strainer to catch pulp and ice shards
5. Rocks / old fashioned glass
6. Bar spoon or long-handled spoon for floating the dark rum and a gentle stir
7. Ice crusher, or a rolling pin and towel to smash cubes if you dont have crushed ice
8. Ice tongs or scoop

Ingredients

1 oz white rum
1 oz dark or aged rum
1/2 oz orange curacao
1/2 oz orgeat (almond syrup)
1/2 oz fresh lime juice

Directions

Fill a cocktail shaker with ice.
Pour in 1 oz white rum, 1/2 oz orange curaçao, 1/2 oz orgeat, and 1/2 oz fresh lime juice.
Shake vigorously about 10 to 15 seconds until the shaker feels really cold and a bit frothy.
Pack a rocks or old fashioned glass with crushed ice. If you dont have crushed ice, smash a few cubes in a towel with a rolling pin.
Strain the shaken mix over the crushed ice.
Slowly pour 1 oz dark or aged rum over the back of a spoon so it floats on top of the drink.
Give one very gentle stir if you want the flavors to marry a bit, or dont stir if you want to taste the rum float first.
Serve immediately and enjoy the bright lime, almond and rum combo. Tip: if its too sweet add a little more lime, if its too tart add a touch more orgeat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.