Mai Tai

Ingredients

• 1¾ oz Aged Rum
• ¾ oz Cointreau (or other orange liqueur)
• 1 oz Fresh Lime Juice
• ½ oz Orgeat (almond syrup)
• ¼ oz Blackstrap Rum
• Garnish: Mint Sprig
• Garnish: Lime Wheel

Instructions

1. Prepare Your Shaker: Add aged rum, Cointreau, fresh lime juice, and orgeat to a cocktail shaker with a few pieces of crushed ice.
2. Whip Shake: Shake vigorously until the ice is fully dissolved. This "whip shake" technique creates proper dilution and texture without over-chilling.
3. Build Your Drink: Pour the mixture into your glass of choice and fill to the top with fresh crushed ice.
4. Float & Finish: Gently pour the blackstrap rum over the back of a bar spoon to create a float on top of the drink.
5. Garnish: Add a lime wheel and a generous mint sprig, positioned to release its aromatic oils with each sip.

Bartender's Notes

The Mai Tai (meaning "the best" in Tahitian) was created in 1944 by Victor "Trader Vic" Bergeron to showcase a premium 17-year-old Jamaican rum. While the original rum is no longer available, quality aged rums provide the rich backbone this cocktail demands.

Orgeat, a sweet almond syrup with hints of orange flower water, is essential to an authentic Mai Tai. While store-bought versions work, homemade orgeat elevates this cocktail to extraordinary heights.

The blackstrap rum float isn't just for visual appeal—it adds complex molasses notes that evolve as you sip through the layers of the drink. For the most authentic experience, serve in a double old-fashioned glass or traditional tiki mug.

Despite its tropical appearance, a properly made Mai Tai isn't overly sweet but rather a sophisticated balance of flavors that showcase the complexity of fine rum.