Mai Tai Recipe

A classic mai tai is made with rum, fresh lime juice, orange Curaçao and orgeat syrup, an almond flavoured syrup that gives the drink its distinctive nutty sweetness. This recipe uses two rums to create more depth and balance, along with crushed ice and fresh mint to finish. Unlike many modern tropical versions, it doesn't rely on pineapple juice or orange juice for its flavour.

Aged Jamaican rum is an excellent choice because it brings rich tropical fruit, spice and depth to the drink. For this recipe it's paired with a second lightly aged or rich rum to create a smoother and more rounded flavour. You don't need to spend a fortune on rare rum to make a great cocktail. The most important thing is choosing rums with enough character to stand up to the lime, orgeat and orange liqueur.

A traditional style mai tai doesn't need pineapple juice. Pineapple juice is common in many modern and resort style versions but it changes the drink into something sweeter and more like a tropical fruit punch. This recipe keeps the focus on rum, fresh lime, orange Curaçao and almond flavoured orgeat for a brighter and more balanced drink.

Orgeat is a sweet almond syrup that often has subtle floral and citrus notes. It is one of the ingredients that gives a mai tai its signature flavour and helps soften the sharpness of the fresh lime. Good quality orgeat makes a noticeable difference, so if your mai tai tastes flat or overly sweet, the orgeat may be part of the problem. Use the amount in the recipe first rather than adding extra, as too much can quickly make the drink taste heavy and overly almond flavoured.

A mai tai is a fairly strong cocktail because the recipe contains 60 ml or 2 fl oz of rum before dilution from shaking and melting crushed ice. It should taste smooth and refreshing but the alcohol is still an important part of the drink. The fresh lime, orange Curaçao and orgeat help balance the rum rather than hide it, so it's best enjoyed slowly.

The balance can change depending on the lime, rum and brands of orgeat and Curaçao you use. If your mai tai tastes too sour, add the optional 7.5 ml or ¼ fl oz of demerara syrup and shake briefly again. If it tastes too sweet, a little more fresh lime can help bring it back into balance. The best approach is to taste before adding the optional syrup because some orgeat brands are already much sweeter than others.

Serve it immediately over plenty of crushed ice and garnish it with fresh mint and lime. The crushed ice gradually chills and dilutes the drink as you enjoy it, while the mint adds a fresh aroma before you even take the first sip. Lightly slap the mint sprig between your hands before adding it to the glass to release more of its fragrance. A full glass of crushed ice is better than using just a small amount, as the drink can become overly strong without enough dilution.