Mai-Tai

Two rum styles lead this tropical sour, with orange curaçao, almond orgeat and lime providing the supporting structure. The formula is rum-forward and contains no pineapple juice, even when pineapple appears in the garnish.

Mai-Tai served in a rocks glass with a pineapple spear, mint sprig and lime peel against a black background.

Active preparation: 4 minutes

Ingredients

  • 30 ml Aged Jamaican rum
  • 30 ml Martinique molasses-based rum
  • 15 ml Orange curaçao liqueur
  • 15 ml Almond orgeat syrup, non-alcoholic
  • 30 ml Fresh lime juice
  • 7.5 ml Simple syrup (1:1 sugar to water by weight)
  • 1 piece Lime peel, for garnish
  • 1 sprig Fresh mint sprig, for garnish
  • 1 piece Pineapple piece, for garnish

Instructions

  1. Chill a rocks glass and measure the ingredients.
  2. Add the non-carbonated liquid ingredients to a shaker.
  3. Fill the shaker with ice, seal, and shake briskly for about 10–12 seconds.
  4. Strain into the chilled rocks over fresh ice.
  5. Finish with a pineapple spear, mint sprig and lime peel and serve promptly.