Mai Tai

A tiki landmark built on rum, lime, orange curaçao, and almond-rich orgeat — every component tuned to flatter the spirit rather than mask it. Victor "Trader Vic" Bergeron is documented as creating it in 1944 at his Oakland restaurant, naming it for a guest's Tahitian exclamation of "mai tai roa aé" (out of this world). A rival 1933 claim by Donn Beach persists, but Vic's two-rum build is the version the world drinks. Shaken over crushed ice and crowned with a spent lime shell and mint.

TikiTropicalClassic

Ingredients

  • 1 ozJamaican Rum(aged amber)
  • 1 ozAged Rum(Martinique molasses-based)
  • 0.5 ozCuraçao(orange)
  • 0.5 ozOrgeat
  • 1 ozLime Juice(fresh)
  • 0.25 ozSimple Syrup

Garnish: Mint Sprig, Lime Peel, Pineapple Wedge

Preparation

Shaken · Double Rocks · Crushed

  1. 1.

    add

    Combine both rums, orange curaçao, orgeat, fresh lime juice, and simple syrup in a shaker.

  2. 2.

    shake

    Add crushed ice and shake briefly to chill and integrate.

  3. 3.

    strain

    Pour unstrained (ice and all) into a double rocks glass; top with additional crushed ice if needed.

  4. 4.

    garnish

    Garnish with the spent lime shell, a mint sprig, and an optional pineapple spear.

Flavor Profile

dilution
46%
sweet
37%
fruity
35%
citrus
27%
funky
24%
body
24%
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