Mai Tai

Before I left home for college, my mom decided it was time to tell me about the one time she got drunk. She kept it brief, but it involved a boat and drinking three mai tais, one of the most beloved tiki cocktails, over the course of an evening. (There was probably more to the story than I’m remembering at this point, but I’m pretty sure I tuned it out.) 

Made with two types of rum, orange liqueur, lime juice, and orgeat (almond-flavored syrup), mai tais are refreshing and citrusy with just the right amount of sweetness, yet they can be sneakily strong. After sipping on more of them than I care to disclose, I finally nailed down my ideal recipe. I skip the classic rum float altogether, which puts the alcohol too front and center, and call for adding the white and dark rums directly to the cocktail shaker (if you don’t have one, we’ve got you covered with this hot tip). The result is a well-balanced, rum-forward drink that’ll keep you company all night long, whether you’re on a boat or on your couch. 

• It’s well-balanced. Unlike other mai tais, which can be quite boozy, this recipe skips the rum float for a smoother cocktail that’s easy to sip. 
• It showcases the flavors of the rum. Other recipes call for pineapple juice, orange juice, and even grenadine, which can bury the rum. Here, I stick to the simple classic — just white rum, dark rum, lime juice, orgeat, and orange liqueur. 

• Rum: You’ll need two kinds of rum for this classic tiki drink — white rum and dark rum (here’s a guide to the different colors of rum).
• Orgeat: Thicker than simple syrup, this almond-based nonalcoholic sweetener flavored with citrus or floral essences also adds body and texture. I keep Fabbri orgeat stocked at home, however you can use any brand you like. It’s a great substitute for simple syrup in other cocktails that would benefit from its floral, nutty sweetness. 
• Lime juice: Marries with the rum and balances the sweetness of the orgeat for a well-rounded drink. 
• Grand Marnier: The original recipe calls for orange curaçao, an orange liqueur made from the dried peels of a variety of bitter orange. (You’ve probably heard of its sibling, blue curaçao, which is the same, but dyed blue.) Orange curaçao can be hard to find in liquor stores, so I leaned on other orange liqueurs during my testing. I found that Grand Marnier yielded a more balanced drink over Cointreau. 

1. Shake your ingredients. Place lime juice, white rum, dark rum, orgeat, and Grand Marnier in a cocktail shaker, fill with ice, and shake until very frosty on the outside. 
2. Strain, garnish, & enjoy. Strain the drink into a rocks glass filled with ice, then garnish a lime wheel, fresh mint sprig, and/or maraschino cherry if desired.

• Swap in an equal amount of Cointreau or orange curaçao for Grand Marnier. 
• If a rum float is up your alley, skip adding the dark rum to the cocktail shaker. Once the mai tai is strained into the glass, pour the dark rum directly on top before garnishing.

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