This cocktail is a foundational Tiki drink, and one of the first ones I learned how to make. It’s easy to remember with simple ratios. Buckle up and keep your hands inside the vehicle as we dive into my version of this popular drink.

How to Make a Mai Tai

  • Tropical, yet Rum forward.

  • A bit of funk depending upon your rum choice.

  • Showy, if you go for the flame garnish.

Sips

  • A bit more fun to look at during nighttime so you can see the blue flame, but delicious none-the-less any time of the day.

  • There are a million different ways to customize this drink so you can tweak the recipe to your liking with different liquors, floats, etc.

Tips

  1. Begin with a shaking tin.

  2. Pour in 1 oz of Jamaican Rum.

  3. Add 1oz. of Rhum Agricole and 1/2 oz of orange Curaçao.

  4. Then 1oz. of lime juice and 1/2 oz. of Orgeat Syrup.

  5. Add approx. 1/2 cup crushed ice.

  6. Shake for approx 10 seconds to chill and dilute.

  7. Next, open pour into the glass. (no strainer on this one)

  8. Fill with more crushed iced but leave a little room for a float.

  9. Top off with 1/2 oz. dark rum.

  10. Garnish with a large Mint Spring.

  11. Invert a Lime shell, and place on top of the cocktail.

  12. Then add a cocktail cherry right in the lime shell boat.

  13. (Optional, but awesome) Pour 1/2 oz of 151 rum in the lime shell. Then ignite a toothpick and carefully light the 151 on fire for a flashy blue flame. Of course before drinking, you should blow out the flame.

Mai Tai Recipe

  • 1 oz. (30 ml) Appleton 12yr Rare Blend Jamaican Rum

  • 1 oz. (30 ml) La Favorite Ambre Rhum Agricole Ambre

  • 1/2 oz. (15 ml) Kōloa Kaua’i Dark Rum

  • 1/2 oz. (15 ml) Pierre Ferrand Dry Curaçao

  • 1 oz. (30 ml) fresh lime juice

  • 1/2 oz. (15 ml) orgeat syrup

Find some of these ingredients and more as part of my Curiada x Anders Erickson Collection

The Mai Tai Ingredient list

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