Rum
Mai Tai
A balanced blend of aged rum, bright lime, and almond‑sweet orgeat defines the Mai Tai’s profile. The 2 oz of rum provides depth, while the triple sec adds a subtle citrus edge. Lime juice cuts the richness with sharp acidity, and the crushed ice keeps the drink cool and slightly diluted as you sip. A mint sprig on top contributes a fresh aroma, making the cocktail ready for immediate enjoyment. Anytime you decide to serve it today.
Ingredients
- Rum (Aged) 2 oz
- Liqueur (Triple Sec) 0.75 oz
- Syrup (Orgeat) 0.5 oz
- Juice (Lime) 1 oz
- Glass:
- Rocks
- Garnish:
- Mint Sprig
Instructions
- 1
Shake with ice
- 2
Strain over crushed ice
History
The Mai Tai was created in 1944 by Victor Bergeron, known as Trader Vic, at his Oakland bar. It quickly became a signature tiki drink and spread through his restaurant chain in the 1950s.
Tasting Notes
The drink opens with bright citrus and almond sweetness, then the aged rum’s warmth fills the palate. It balances sour, sweet, and nutty notes with a smooth, slightly oily mouthfeel from the crushed ice.
Serve it as a refreshing summer aperitif on a patio or balcony.
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