A cornerstone of Polynesian-inspired bar culture, the Mai Tai brings together light rum, orgeat syrup, triple sec, and sweet and sour mix, all shaken with ice and strained over fresh ice in a Collins glass. Almond-rich orgeat and orange-flavored triple sec give the drink its sweet, fruit-forward character, while the sour mix supplies citrus tartness for balance. A cherry and a straw finish the presentation. Recognized by the IBA as a Contemporary Classic, the tiki staple sits near 10 percent ABV, tropical and approachable, and has long served as a reference point for the fruit-driven, rum-based drinks of the tiki tradition.
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Mai Tai
Maita'i
सामग्री
- Light rum 1 oz
- Orgeat syrup 1/2 oz
- Triple sec 1/2 oz
- Sweet and Sour 1 1/2 oz
- Cherry 1
विधि
Shake all ingredients with ice. Strain into glass. Garnish and serve with straw.
The Mai Tai is an IBA Contemporary Classic tiki cocktail combining light rum, orgeat syrup, triple sec, and sweet and sour mix, garnished with a cherry. It is a tropical, fruit-forward drink served over ice that has become one of the defining cocktails of Polynesian-inspired bar culture. Sweet, citrusy, and balanced, the Mai Tai is a perennial summer favorite.
History & Origins
The Mai Tai was created by Victor 'Trader Vic' Bergeron in Oakland, California in 1944, reportedly for two friends visiting from Tahiti who exclaimed 'Maita'i roa ae!' (Out of this world!). A competing claim comes from Donn Beach, founder of Don the Beachcomber, who created a similar tiki drink in the 1930s. The IBA recognized it as a Contemporary Classic, and it became the signature drink of Polynesian-themed restaurants worldwide.
Tasting Notes
Aroma: Sweet almond and tropical fruit from the orgeat and triple sec, lifted by light rum. Palate: Sweet and citrusy with almond nuttiness, orange, and light rum softness, all balanced by the sour mix tartness. Finish: Fruity and gently sweet with tropical lingering notes.
Pro Tip
Use an authentic orgeat syrup made from almonds rather than artificial substitutes to capture the proper nutty sweetness of the original Mai Tai.
उपयोग की गई तकनीक
Compare Mai Tai
Frequently Asked Questions
What are the ingredients of a classic Mai Tai?
The original Mai Tai, created by Trader Vic (Victor Bergeron) in 1944, is made with aged Jamaican rum, fresh lime juice, French orgeat (almond syrup), orange curaçao, and a float of dark rum. Trader Vic's recipe specifically combined two rums to create complexity — typically a Jamaican rum for funk and depth paired with a Martinican rum for finesse. The name 'Mai Tai' means 'out of this world' in Tahitian, which was the reaction of Trader Vic's Tahitian friends upon first tasting it.
Who invented the Mai Tai and when?
The Mai Tai was invented by Victor 'Trader Vic' Bergeron in 1944 at his restaurant in Oakland, California. Trader Vic's version was inspired by the Caribbean's finest rums and the tiki culture he championed alongside Don the Beachcomber (Donn Beach). While Don the Beachcomber had earlier Polynesian-themed cocktails, Trader Vic's 1944 Mai Tai recipe is the definitive and most historically documented origin of the drink by name and formula.
How is a proper Mai Tai served?
A proper Mai Tai is served in a double old-fashioned or tiki glass over crushed ice, garnished with a spent lime shell, fresh mint sprig, and sometimes a pineapple wedge or orchid flower for tiki presentation. The dark rum float on top creates a visually layered appearance. The crushed ice and rich garnishes are integral to the tiki experience that Trader Vic intended.
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