Mai Tai

There are few other cocktails that have the unique ability to transport the imbiber to faraway beaches with a single sip.

Behold the humble (or not-so-humble) Mai Tai.

Like the margarita, daiquiri and a whole slew of other famed tropical-ish cocktails, the Mai Tai’s popularity is also its downfall. Chain restaurants and cruise ships have rendered this Tiki classic almost unrecognizable from its former glory.

Any cocktail is only as good as the individual ingredients you use to make it, and the same goes for the Mai Tai. Ditch your cheap mixes and overly sweet, syrupy sweeteners and use real, freshly squeezed lime juice for the ultimate Mai Tai experience.

You will also need to source some Orgeat– an almond sweetener that actually originated in France. It’s not the most common cocktail ingredient, but your local liquor store might have some in stock. Two brands I highly recommend for Orgeat (and other Tiki ingredients) are BG Reynolds and Small Hand Foods (these are both affiliate links).

Dry curaçao may not sound familiar, but it’s essentially the same thing as Triple Sec– like Grand Marnier and Cointreau, which will both work just fine in a Mai Tai. My personal go-to for Mai Tais is Pierre Ferrand Dry Curaçao which has notes of candied orange as well as hazelnut, some bitter almond and toasted wood.

And finally, your choice of rum is also important but there’s also a lot of room for creativity here. Rum is an incredibly diverse spirit (possibly the most diverse in the world)– so if you think rum is only for sugary boat drinks, it’s obvious you haven’t actually tried much rum. There is a lot to explore and taste, so try changing up the rum when you make a Mai Tai and noticed how the experience changes.

I really like funky and intense rum– typically Jamaican Pot Still rum– so I’ll blend some with a rich and dark Demerara rum, and a little Rhum Agricole (a different style of rum that’s also pretty funky and vegetal). Again, that’s just my preference, so after experimenting with a few different types, roll with what works for you!

ingredients:

¾ oz Jamaican Pot Still rum

1 oz aged blended rum

¼ oz Rhum Agricole Blanc

½ oz Dry Curaçao

½ oz Orgeat syrup

1 oz fresh lime juice

Dark rum float (optional)

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instructions:

Combine ingredients in a shaker with ice, and shake.

Strain into a rocks glass over pebble or crushed ice.

Garnish with a lime wedge and/or a fresh mint sprig.

Optional:

Float ¾ oz blackstrap rum on the surface of the cocktail.

or

Add some 151 rum in a spent lime half. Carefully light with a match and drop some cinnamon on top for a firework show (always use extreme caution when lighting any sort of garnish on fire).

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