cocktaildna

Oakland, United States · 1944

Mai Tai

Also known as Maitai, Trader Vic's Mai Tai

A rum-forward tropical cocktail that balances fresh lime and almond sweetness without drowning in fruit juice.

tropicalalmondlimerumtikinuttycitruscomplex

%

ABV

Difficulty

Mai Tai

Overview

What this drink is like

The first sip hits with bright lime and the nutty sweetness of orgeat, then the funky, rich rum flavors swell in the middle. It finishes warm and slightly dry, leaving a lingering almond-citrus note rather than cloying sweetness.

Who will like it

For people who like tart, spirit-driven drinks with a nutty, complex edge instead of syrupy fruit bombs.

When to drink

Drink this when you want to feel like you're on vacation, whether it's a backyard barbecue or a rainy Tuesday night.

Ordering tip

Ask for it Trader Vic style if you want the original rum-forward version instead of the bright red, juice-heavy variations.

Ice: CrushedTemp: ColdCost: $4–$9Glass: TikiBatch-friendly

Flavor

Taste profile

This drink hits you with bright, zesty lime and rich almond up front, backed by a heavy hit of funky, grassy rum. It's strong but incredibly easy to sip because the crushed ice keeps it frosty and dilutes the punch just enough. The flavor shifts as you drink it, moving from sharp and sweet to deep and spirituous as the ice melts.

Finish: The finish is warm and lingering, with the funky rum and a hint of almond fading out slowly.

Primary tastes

sweetsournuttyfruity

Secondary

earthyherbal

Aroma

lime zestalmondmintfunky rum
  • Bitternesslow bitterness

    Only a faint bitter edge from the orange curaçao, barely noticeable against the sweet and sour.

  • Sweetnessmoderately sweet

    The orgeat and curaçao bring solid sweetness, but the heavy lime juice and strong rum keep it from being cloying.

  • Sournesstart

    A full ounce of fresh lime gives it a sharp, mouth-watering tartness that matches the sweetness.

  • Strengthstrong

    Two full ounces of rum make this a deceptively potent drink, though the ice dilution brings it into balance.

  • Refreshingvery refreshing

    Served over crushed ice with bright lime, it drinks like a cooling tropical refresher.

  • Creaminesslight body

    The orgeat gives a slightly silky texture to the mouthfeel, but it remains a crisp, icy drink.

  • Complexityhighly complex

    The blend of two distinct rums, almond orgeat, and orange curaçao creates a layered flavor that shifts as the ice melts.

Recipe

Make it at home

Shaken · Tiki · equal parts on Jamaican Rum. Aged pot-still Jamaican rum like Appleton Estate Reserve recommended

Before you start

Chill your glass in the freezer for a few minutes if you have time, and squeeze your lime juice fresh—bottled juice will make this taste flat.

Ingredients

  • Jamaican RumBase SpiritPot-still preferred for funk30ml
  • Martinique Rhum AgricoleBase SpiritAdds grassy, earthy depth; Clément or Rhum J.M work well30ml
  • Fresh Lime JuiceJuice30ml
  • Orange CuraçaoLiqueurUse a quality dry orange curaçao like Pierre Ferrand15ml
  • Orgeat SyrupSyrupAlmond syrup; check it has real almond extract, not just artificial flavor15ml
  • Simple SyrupoptionalSyrupAdd only if your limes are very tart or orgeat isn't sweet7.5ml
  • Mint SprigGarnish1 piece
  • Lime ShelloptionalGarnishThe spent half lime shell1 piece

Garnish: Mint Sprig, Lime Shell

Tools

  • Cocktail Shaker · Shaking

    To chill and mix the ingredients with ice

    At home: A large mason jar with a tight lid

  • Jigger · Measuring

    To measure the rum, lime, curaçao, and orgeat accurately

    At home: A measuring shot glass or tablespoon

  • Hawthorne Strainer · Straining

    To strain the ice out of the shaker into the glass

    At home: A slotted spoon or fine mesh sieve

  • Tiki Mug or Rocks Glass · Serving

    To serve the drink

    At home: Any short, sturdy glass

  • Fine Mesh Strainer · optional · Straining

    To catch small ice chips and almond pulp from the orgeat

Ingredients and tools to make Mai Tai
Ingredients and tools

Steps

  1. 1

    Measure 30ml Jamaican rum and 30ml Martinique rhum into your shaker. Add 30ml fresh lime juice, 15ml orange curaçao, and 15ml orgeat syrup. If your limes are really sour, add 7.5ml simple syrup.

    Step 1 — how to make Mai Tai

    !Using cheap, artificially flavored orgeat will make the drink taste like cheap almond extract instead of rich and nutty.

  2. 2

    Fill the shaker about two-thirds full with ice cubes. Seal it tight and shake hard for about 10 to 12 seconds. You want the outside of the shaker to feel ice-cold and frosty when you're done.

    ~12s

    Step 2 — how to make Mai Tai

    !Shaking too gently leaves the drink warm and doesn't properly blend the thick orgeat.

  3. 3

    Open the shaker and pour everything through a Hawthorne strainer into your chilled rocks glass or tiki mug filled with crushed ice. If you want a smoother drink, hold a small fine mesh strainer over the glass to catch any ice shards or almond pulp.

    Step 3 — how to make Mai Tai

    !Pouring into an empty glass without crushed ice will leave the drink too strong and unbalanced.

  4. 4

    Top the drink with a little more crushed ice to form a mound at the top. Take a mint sprig, slap it between your palms to release the oils, and stick it into the ice. Drop the spent lime shell in right next to the mint.

    Step 4 — how to make Mai Tai

    !Forgetting to slap the mint leaves it smelling like nothing when you take a sip.

Serve

Serve it right away while it's frosty. As you drink it, the ice will melt slightly, opening up the rum flavors, so don't rush.

Variations

Ingredient substitutions

Each row shows what you can swap in place of an original ingredient, and how the drink changes.

Swap options for Jamaican Rum

  • Jamaican RumDemerara Rum
    Match
    Specialty availability

    Jamaican Rum → Demerara Rum: Adds a rich, molasses-heavy sweetness instead of the funky, fruity notes of Jamaican rum.

Swap options for Martinique Rhum Agricole

  • Martinique Rhum AgricoleOverproof Jamaican Rum
    Match
    Specialty availability

    Martinique Rhum Agricole → Overproof Jamaican Rum: Doubles down on the funky, ripe banana flavors and increases the alcohol heat.

Swap options for Orange Curaçao

  • Orange CuraçaoTriple Sec
    Match
    Common availability

    Orange Curaçao → Triple Sec: Makes the drink sweeter and less complex, losing the dry, aged orange peel depth.

Swap options for Orgeat Syrup

  • Orgeat SyrupAmaretto
    Match
    Common availability

    Orgeat Syrup → Amaretto: Swaps the floral almond creaminess for a sharper, more alcoholic almond-cherry flavor.

Related

Similar cocktails

Cousin drinks that share DNA with this one — each profile stands on its own.

Daiquiri

Similar cocktail

Daiquiri

The Daiquiri is a simple three-ingredient sour without the almond and orange notes of a Mai Tai.

Match

While both are tart rum drinks, the Daiquiri is sharp and lean, whereas the Mai Tai is richer, nuttier, and more layered.

In common: Rum and lime base, served cold, shaken

Ingredients

Both share

Rum, Fresh Lime Juice, Simple Syrup

Only in Mai Tai

Martinique Rhum Agricole, Orange Curaçao, Orgeat Syrup

The Mai Tai builds on the Daiquiri's rum-lime skeleton by adding a second rum, orange liqueur, and almond syrup for a much richer, complex flavor.

Flavor

Shared flavors

Bright lime acidity, rum-forward backbone, crisp finish

How Daiquiri differs

Nutty, heavier body, more complex, less sharp

View recipe & details →

Beachcomber

Similar cocktail

Beachcomber

The Beachcomber uses triple sec and adds bitters, skipping the orgeat and second rum.

Match

The Beachcomber drinks drier and more spiced due to the bitters, while the Mai Tai is rounder and nuttier.

In common: Rum and lime base, orange liqueur, shaken

Ingredients

Both share

Jamaican Rum, Fresh Lime Juice, Orange Curaçao

Only in Mai Tai

Martinique Rhum Agricole, Orgeat Syrup

Only in Beachcomber

Angostura Bitters

The Beachcomber is essentially a rum sour with orange and bitters, missing the almond creaminess and rhum agricole depth of the Mai Tai.

Flavor

Shared flavors

Citrus-forward, rum-driven, orange notes

How Beachcomber differs

Spicier, lighter body, less sweet

View recipe & details →

History

Origin

Victor Bergeron created the Mai Tai at his Oakland restaurant in 1944, aiming to highlight good rum rather than mask it with fruit juices. Donn Beach later claimed he invented a similar drink earlier, leading to a long-running dispute, though Vic's recipe is the one that popularized the name.

Creator
Trader Vic (Victor Bergeron)
Era
1940s
IBA
Contemporary Classics
Data version
IBA Contemporary Classics
Confidence

The original 1944 Trader Vic recipe is used here; modern tiki bars and the IBA often use slightly different rum blends or add simple syrup.

Practical

Tips & pitfalls

What works at home and what to skip when making this drink.

Tips

Worth knowing before you pour

  • Slap the mint garnish before adding it to release the aromatic oils.
  • Use a quality orgeat with real almond extract for the best flavor.
  • Don't skip the crushed ice; it's essential for proper dilution and texture.

Avoid

Common mistakes

  • Don't use dark store-bought grenadine to make it red.
  • Avoid cheap, artificially flavored almond syrups.
  • Don't use a single light rum; the blend of two rums is key.