Updated: Apr 6, 2022
The Mai Tai has to be up there with the most famous cocktails in the world! While Mai Tai is Tahitian for "good", we think it is far better than that. We think this iconic rum forward drink is a real lip-smacking mix of zingy citrus flavours balanced with sweet pineapple and syrup.
Of course, there are many who try to take claim of this classic cocktail. The most widely accepted story is that it was invented in 1944 at Trader Vic’s restaurant in Oakland, California. It became very popular in the 1950s and ’60s, especially at tiki restaurants.
This recipe calls for a couple of ingredients that you might not have to hand, but in my opinion, they are the difference in making this an excellent cocktail. What I am referring to is the Orgeat and the Orange curaçao. Orgeat is a fancy Almond Syrup and really has some nuanced flavours in there. I would highly recommend getting ahold of both of these when making Mai Tai’s, however, if you’re in a pinch, Cointreau and an Almond Syrup (for coffee) respectively are possible substitutions.
As always this recipe is just a guide, feel free to adapt it and make your own. We often add a little pineapple juice to ours!
50ml - White Rum
1 tbsp - Orange Curaçao
1 tbsp - Lime Juice, freshly squeezed
¾ tbsp - Orgeat
50ml - Welsh Soul Rum
Mint Sprig and Lime wedge (optional)
Add white rum, curaçao, lime juice and orgeat into a shaker with crushed ice.
Shake until chilled and pour into glass.
Float Welsh Soul Rum on top, garnish if desired and enjoy.