Mai Tai Recipe

Prepare Your Glass and Ingredients Begin by filling a rocks or old fashioned glass with plenty of ice crushed ice approximating “snow cone” style is ideal for authentic texture and dilution. Juice one medium lime carefully to yield about 1 ounce (30 ml) of fresh lime juice, which is crucial for the cocktail’s signature tartness. Measuring your spirits and syrups beforehand helps streamline the process.

Combine and Shake Ingredients In your cocktail shaker, pour 1 ounce (30 ml) of white or amber rum and 1 ounce (30 ml) of dark Jamaican rum. Add the 3/4 ounce (22 ml) of orgeat syrup and 1/2 ounce (15 ml) orange curaçao or triple sec. Optionally include 1/4 ounce (7 ml) sugar syrup if you prefer a sweeter cocktail. Splash in the freshly squeezed lime juice. Fill the shaker with ice to just below the top, seal it and shake vigorously for around 10 to 20 seconds. This chilling and mixing step ensures smooth integration of flavors and a frosty exterior on the shaker, signaling readiness.

Strain the Cocktail Use a fine-mesh strainer to pour the mixture over the ice filled glass. This step filters out excess ice shards and pulp, giving a clean texture. For more aromatic complexity and a beautiful layered presentation, carefully float another 1 ounce (30 ml) of dark Jamaican rum on top by pouring it gently over the back of a spoon.

Garnish and Serve Add your chosen garnishes to the glass. Traditional options include a fresh mint sprig, a lime wheel or spent lime shell, and optionally a maraschino or amarena cherry. These not only enhance aroma and flavor but also honor the classic Mai Tai presentation style. Serve immediately to enjoy the cocktail at its best.