Mai Tai

Instructions

1. Add the aged rum, orange curaçao, orgeat syrup, lime juice, and simple syrup to a cocktail shaker.
2. Fill the shaker with ice cubes.
3. Shake vigorously for 10-15 seconds until well chilled.
4. Strain into a rocks glass filled with crushed ice.
5. Top with more crushed ice to create a mound.
6. Garnish with a mint sprig and lime wheel.

Notes

The Mai Tai was created in 1944 by Victor "Trader Vic" Bergeron at his Oakland, California tiki bar. The name comes from the Tahitian word "Maita'i," meaning "good" or "excellence", supposedly the first words uttered by a Tahitian friend after tasting the drink.

For an authentic Mai Tai, use a quality aged Jamaican rum (like Appleton Estate 12 Year or Smith & Cross). The orgeat (almond syrup) is essential, don't skip it! Many modern "Mai Tais" served at resorts bear little resemblance to the original recipe. This version stays true to Trader Vic's original formula.

For a split-base version popular with tiki enthusiasts, use 1 oz aged Jamaican rum + 1 oz aged Martinique rhum agricole.