Mai Tai Cocktail

Mai Tai Cocktail

The Spruce Eats

 

  • Total: 3 mins
  • Prep: 3 mins
  • Cook: 0 mins
  • Yield: 1 cocktail (1 serving)

The mai tai is an iconic tiki cocktail. It's so popular that it's been remade countless times, often with tons of fruit and in a variety of colors. Most of those renditions are completely different than the original recipe (which no one can really agree on, either). Whether you mix up the classic rum cocktail or go the tropical fruit route (or try them all), the mai tai is a great drink for summer.

The drink's unusual name is explained by its story, which began in 1944 at Trader Vic's original location in Oakland, California. Victor Bergeron, one of the founders of the tiki cocktail scene, was very well known for his amazing rum cocktails and the mai tai is one of his creations. This recipe is a close adaptation of what is thought to be Bergeron's original recipe.

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Ingredients

Steps to Make It

  1. Gather the ingredients.

    Mai Tai Ingredients
     The Spruce
  2. In a cocktail shaker filled with about 2 cups of crushed ice, pour the ingredients. Shake well.

    Cocktail shaker
     The Spruce
  3. Pour everything (do not strain) into an old-fashioned glass.

    Mai Tai
     The Spruce
  4. Garnish with a lime shell sunk into the ice and a sprig of fresh mint.

    Mai Tai with mint
     The Spruce
  5. Serve and enjoy!

Tips

  • The lime shell is a unique citrus garnish that can be found in a few tiki cocktails. It is half of a lime that's partially hollowed out with a reamer to create a bowl that floats in the drink. You can use the lime that you squeeze for the cocktail.
  • Some tiki drinks fill the shell with overproof rum and light it on fire as well. It is a fun trick and should be executed with care.

The History of the Mai Tai

According to the story, Bergeron mixed up a new drink at Trader Vic's for a friend visiting from Tahiti. He used "...17-year-old Jamaican J. Wray Nephew rum, added fresh lime, some orange curaçao from Holland, a dash of rock candy syrup, and a dollop of French orgeat..." and garnished it with lime and mint. The Tahitian exclaimed, "Mai Tai - Roa Ae" ("Out of this world - The best!"), giving Bergeron a name for his drink.

The rum that Bergeron used is no longer produced. Beachbum Berry (an excellent source for tiki cocktail history) recommends Rhum Clément VSOP Martinique Rum and Appleton Estate Extra Dark Jamaican Rum. If you cannot find those, there are many suitable alternatives.

Bergeron and other tiki bartenders were notorious for guarding their recipes against competitors. Over the years, their secrets slowly came out. However, just like every other story in the bar, there's a good possibility that even these so-called original recipes have been tweaked a few times.

Many interpretations of the mai tai pile layers of tropical fruit on top of rum. They range in color from a brilliant red to bright blue. It seems that, at one time, every bar in the tropics created their own rum cocktail and simply gave it the mai tai name.

This is not to say that any of the newer mai tais are bad. In fact, many are quite delicious and just as appealing as the Bahama mama and blue Hawaiian. However, they are not the mai tai as it was originally intended and this is an important point to keep in mind. Many bar arguments have been started by questioning the real mai tai and, quite honestly, no one can really win that debate.

Recipe Variations

  • One popular version of the mai tai is very similar to Bergeron's. To make it, shake 1 ounce of light rum with 1/2 ounce each of fresh lime juice, orange curaçao, and orgeat syrup. Strain into an old-fashioned glass with fresh ice and float 1 ounce dark rum on top, garnishing it with a cherry.
  • Among the fruitier mai tai recipes, this version is worth mixing up: Shake 1 ounce of light rum, 1/2 ounce of triple sec, 1/4 ounce of lime juice, 1 1/2 ounces each of pineapple juice and orange juice, and a dash of grenadine with ice. Strain into an old-fashioned glass half-filled with ice, then float 1/2 ounce dark rum on top. Garnish it with a cherry.

How Strong Is a Mai Tai?

Most mai tai recipes are rather potent drinks and mix up to about 20 percent ABV (40 proof) when made with 80 proof rum. Though they can get much stronger, some of the fruitiest recipes will be slightly lighter. This can be deceptive because the sweet fruit juice can trick you into drinking more than you might like. When you're enjoying the sun on a hot beach, that can be dangerous, so be sure to drink plenty of water along with any mai tai.