The Mai Tai is one of the most famous Tiki cocktails in the world. It’s synonymous with vacations, Summer, and of course, the beach. Made famous in 1944 by Trader Vic, it’s gone on to spawn so many variations; the good, the bad, and the terrible. No matter which Mai tai recipe you’ve come across, hopefully along the drinking journey you experienced a proper one, but if you haven’t we’re sharing this mai tai recipe to get you on track for the Summer. This Mai tai features Chairmans Reserve Rum, one of my go-to rums in our liqua (not to be confused with liquor) cabinet.
- 1 oz. Chairman’s Reserve Rum
- 1 oz. aged Rhum Agricole
- ½ oz. Créole Shrubb (or other orange liqueur)
- 1 oz. fresh lime juice
- ½ oz. orgeat (almond syrup)
In a mixing glass, pour Chairman’s Reserve Rum, aged Rhum Agricole, Créole Shrubb, fresh lime juice, orgeat, sugarcane syrup over 2 cups of fresh crushed ice. Shake hard and pour unstrained into a double old-fashioned glass. Sink your spent lime shell in the drink, and garnish with a mint sprig.