Mai Tai

The golden standard for tiki drinks.


  • Served in highball
  • 28% ABV
  • Garnish with Pineapple spear, mint leaves, lime wedge


Don the Beachcomber’s Q.B. Cooler



White rum 4.0cl 1.33oz
Dark rum 2.0cl 0.67oz
Triple sec Orange Curaçao x 1.5cl 0.5oz
Orgeat 1.5cl 0.5oz
Lime juice 1.0cl 0.33oz
Use ounces
Use centiliters


  1. Shake.
  2. Strain into glass.
  3. Serve with straw.


Trader Vic has the ultimate writeup on the Mai Tai, including this gem:

In 1944, after success with several exotic rum drinks, I felt a new drink was needed. I thought about all the really successful drinks; martinis, manhattans, daiquiris .... All basically simple drinks.

I was at the service bar in my Oakland restaurant. I took down a bottle of 17-year-old rum. It was J. Wray Nephew from Jamaica; surprisingly golden in color, medium bodied, but with the rich pungent flavor particular to the Jamaican blends. The flavor of this great rum wasn't meant to be overpowered with heavy additions of fruit juices and flavorings. I took a fresh lime, added some orange curacao from Holland, a dash of Rock Candy Syrup, and a dollop of French Orgeat, for its subtle almond flavor. A generous amount of shaved ice and vigorous shaking by hand produced the marriage I was after. Half the lime shell went in for color ... I stuck in a branch of fresh mint and gave two of them to Ham and Carrie Guild, friends from Tahiti, who were there that night. Carrie took one sip and said, "Mai Tai - Roa Ae". In Tahitian this means "Out of This World - The Best". Well, that was that. I named the drink "Mai Tai".


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