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Mai Tai (Current Formula)

Shake all ingredients over cracked ice. Pour into highball glass. Garnish with half of the spent lime shell in the drink and a sprig of mint at the edge of the glass.

Prep Time 2 minutes
Servings 1
Category Tropical
Tags 1933-1969 (Tiki to Martinis), Classic, Tiki
Proof 37.5
Strength 1.7 standard drinks
Glass Highball Glass
Temp Cold

In the 1950's the supply of J. Wray & Nephew 15 Year rum used in Trader Vic's first adjusted Mai Tai recipe dried up. Trader Vic had to move to a second adjusted Mai Tai recipe. He contracted with a supplier in Jamaica to produce his own rum label. He produced a 15 year and an 8 year rum.

Because these rums did not quite equal the flavor of the J. Wray and Nephew rums, he added a Martinique rum to the recipe. 

I have settled on Appleton 12 Year and either of the aged Neisson rhum agricoles.  Add to that Ferand Dry Curacao and homemade orgeat.  I have found additional syrup to be unnecessary.


3/2022 Notes

Using my homemade orgeat, which is about 1:1 strength as far as sweetness goes, I find the Mai Tai needs 1/2 oz.  Also, I am using Hamilton Zombie Rum for the Jamaican rum, toning it down a bit since it is 120 proof.  Here is the Zombie rum recipe:

  • 1 oz Agricole rhum
  • 1/2 oz Zombie rum
  • 1/2 oz Dry Curacao
  • 1/2 oz orgeat
  • 1 oz lime juice

Ingredient Profile

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