Among the most iconic tiki cocktails, the classic mai tai is widely credited to Victor Bergeron of Trader Vic’s, though some cocktail historians trace its roots to the tropical rum drinks pioneered by Donn Beach (a.k.a. Don the Beachcomber) a decade earlier. Whatever its origin, the drink has earned its place in the cocktail canon.
Despite its reputation as a sugary beach-bar drink, a proper mai tai is crisp, citrusy, and unapologetically rum-forward—not neon-colored or overloaded with sweetened fruit juice. Fresh lime juice, orange curaçao, and nutty orgeat bring balance and complexity, while a blend of white and aged rum delivers layered tropical-fruit, vanilla, and caramel notes that define the drink.
This classic mai tai recipe keeps the focus where it belongs: on great rum. Ready in just five minutes, it’s equally suited to a solo happy hour or a backyard gathering.
Tips for making the best mai tai
What rum is best for a mai tai?
A combination of white rum and aged dark rum creates the best balance. White rum is lighter-bodied and fruity, while aged rum brings notes of banana, vanilla, and burnt sugar, along with a richer mouthfeel.
Seek out producers who are transparent about sourcing and production methods, then choose bottles with enough character to stand up to the lime and orgeat. We like Denizen Merchant’s Reserve for the dark rum and Planteray 3-Year for the white. Merchant’s Reserve was developed specifically to capture the flavor profile of a classic mai tai, while Planteray is affordable, easy to find, and packed with tropical fruit flavor.
What exactly is orgeat?
Orgeat is a sweet almond syrup flavored with orange flower water that gives a classic mai tai (among other tropical drinks) its signature nutty flavor and silky texture.
We like Small Hand Foods for its rich flavor and floral complexity, but L’Orgeat and Liber & Co. are also excellent options. For a sweeter, more traditional tiki-bar profile, BG Reynolds is another favorite. You can also make your own orgeat. Read more →
Can I use Cointreau instead of curaçao?
You can, but orange curaçao (not the blue stuff) delivers a fuller citrus flavor that complements the rum better. Pierre Ferrand Dry Curaçao is exceptional and makes for a balanced, classic mai tai profile. Cointreau will lend brighter citrus flavors, but overall, make the drink taste less complex.
You can also use Grand Marnier, which tends to be sweeter than most curaçaos and brings warm, jammy flavors reminiscent of orange marmalade.
Can I use bottled lime juice?
We don’t recommend it. Lime juice provides bright acidity that balances the sweetness of the rum, orange liqueur, and orgeat. Bottled juice won’t deliver the same vibrant, fresh citrus flavor.
Can I make a big batch of mai tais for a crowd?
To make about 8 servings, swap the recipe’s ounces for cups and stir everything together in a large pitcher. The cocktail will keep well for about 8 hours (keep refrigerated).
Combine 8 spent lime halves, 1 cup fresh lime juice, 1 cup aged rum, 1 cup white rum, ½ cup curaçao or Grand Marnier, ¼ cup orgeat, and ¼ cup simple syrup in a large pitcher without ice. Add 3 Tbsp. water and stir well to combine. Chill until very cold, at least 1 hour.
Divide cold mixture between 8 rocks glasses filled to the brim with crushed ice. Garnish each with a lime wedge and a mint sprig.
Preparation
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What you’ll need
Cocktail Shaker
$20 At Amazon
Cocktail Jigger
$6 At Amazon
Hawthorne Strainer
$7 At Amazon
Citrus Juicer
$20 $15 At Amazon
Recipe information
Total Time
5 minutes
Yield
Makes 1
Ingredients
1
1
1
½
¼
¼
1
1
Need to make a substitution?
Preparation
Combine 1 spent lime half, 1 oz. fresh lime juice, 1 oz. aged rum, 1 oz. white rum, ½ oz. curaçao or Grand Marnier, ¼ oz. orgeat, and ¼ oz. simple syrup in a cocktail shaker filled with ice. Cover and shake vigorously until outside of shaker is very cold, about 20 seconds. Strain into a glass filled to the brim with crushed ice. Garnish with 1 large sprig mint and 1 lime wedge.
Editor’s note: This mai tai recipe was first printed online in August 2021; it has been edited for style. Head this way for more of our best rum drinks →