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Tropical, fruity and rum-forward — everything we love about a Mai Tai. Perhaps one of the most famous Tiki-inspired cocktails (side-by-side with a delicious Piña Colada and Rum Punch) this drink is all about showcasing the flavours of a good quality rum. And we have to admit, it's our go-to during the summer months.
What's in a Mai Tai?
The recipe comprises of four main ingredients — rum, lime juice, orange liqueur and orgeat syrup (Monin's Almond Syrup is just fine). You can then play around and add further ingredients including fresh juices and grenadine.
Who invented the Mai Tai?
The first recipe was claimed to be invented by Victor J. Bergeron in 1944 at his restaurant Trader Vic's in Oakland, California. Though, it has been rumoured that it was in fact Don Beach who laid down the groundwork for the cocktail recipe in the 1930s at his Don the Beachcomber bar.
Why is a Mai Tai called a Mai Tai?
According to legend, after Bergeron presented the cocktail to some Tahitian friends, they loved it and exclaimed "Maita'i roa a'e," which roughly translates to "out of this world! The best!" Hence why the cocktail was christened a Mai Tai.
Looking for more ways to use up that bottle of rum? Bahama Mamas are a great option.
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- Yields:
- 1 serving(s)
- Total Time:
- 5 mins
Ingredients
- 45 ml
- 25 ml
- 25 ml
fresh lime juice
- 15 ml
- 50 ml
fresh pineapple or orange juice
- 15 ml
dark rum
Ice
Maraschino cherries, lime or mint to garnish
Directions
- Step 1Fill a cocktail shaker with ice, and combine the white rum, Cointreau, lime juice, syrup and fresh juice. Shake for around 20-30 seconds until the liquid is really well chilled.
- Step 2Strain into a glass filled with cubed or crushed ice and top with the dark rum.
- Step 3Garnish with whatever takes your fancy - we love a maraschino cherry, pineapple slice or lime.
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