Rum
Mai Tai
Two rums, orange curaçao, orgeat and lime make a richly layered tropical classic.
- Time
- 7 min
- Difficulty
- Advanced
- Method
- Shaken
- Strength
- ≈ 19% ABV
- Estimated, after dilution
- Glass: Rocks
- Ice: Cubed
- Garnish: pineapple spear, mint leaves and lime peel
The Mai Tai relies on rum character and almond orgeat for depth. Shake the ingredients with ice, pour into a double rocks glass and finish with pineapple, mint and lime peel.
Ingredients
- 30 mlamber Jamaican rum
- 30 mlMartinique molasses rumnot agricole rhum
- 15 mlorange curaçao
- 15 mlorgeat syrupalmond
- 30 mllime juicefreshly squeezed
- 7.5 mlsugar syrup
- 1 ×pineapple
- 2 leavesmint
- 1 ×lime peel
How to make it
Add both rums, orange curaçao, orgeat, lime juice and sugar syrup to a shaker with ice.
Shake well and pour into a double rocks glass with the ice.
Garnish with a pineapple spear, mint leaves and lime peel.
Bartender's tips
Use Martinique molasses rum, as specified by the IBA recipe, alongside amber Jamaican rum.