Mai Tai
It’s Friday again and you know what that means - time for a cocktail recipe! Today I’m sharing a tiki cocktail favorite: the mai tai.
I tried a few different ways of making this cocktail, and I found that using brown sugar simple syrup had the best result. You can also use demerara syrup if you have it handy.
What is a Mai Tai?
The Mai Tai originated in Oakland, California which is probably why I feel sentimental about this drink. It’s fun to enjoy something in the place it originated from, it makes the experience that much more special. Trader Vic and his crew created the Mai in the 1940s, and the drink is made with a blend of rums, lime juice, orgeat, and orange Curaçao.
What Kind of Glass Can I Serve a Mai Tai in?
I’ve seen mai tais served in so many different ways, from the high ball glass to a fish bowl. All of these options are great.
If you love cocktails made with rum, you might also want to try this mint mojito.
How to make a Mai Tai
Ingredients
1 ounce white rum
1 ounce lime juice
1 ounce orgeat
½ ounce contreau etc. (curacaou)
½ ounce Brown Sugar Simple Syrup (link recipe)
Crushed ice
½ ounce dark rum
Bada Bing Cherries and a pineapple wedge for garnish
Directions
Step One - Fill a tumbler glass with crushed ice.
Step Two - Add white rum, lime juice, orgeat, curacaou, brown sugar simple syrup, and a large cube of ice to a shaker. Secure the lid and shake for 10 seconds. Pour the shaker contents into the tumbler filled with ice.
Step Three - Place a spoon over the top of the glass. Pour dark rum over the spoon into the glass (so dark rum floats on top). Garnish with a cherry and a slice pineapple.
Cheers!
