Mai Tai Recipe
Victor Bergeron's 1944 Mai Tai recipe remains the tiki category's most scrutinized build. This craft version preserves the split-rum DNA and uses non-diluted Frutiva Triple Sec to deliver flavor-dense bitter-orange tone with the clean, repeatable bar performance that volume programs demand during tropical-season rushes.
Cocktail Ingredients & Measurements
1 oz (30 ml) Aged Jamaican Rum
1 oz (30 ml) Aged Martinique Rhum Agricole
0.75 oz (22 ml) Fresh Lime Juice
0.5 oz (15 ml) Frutiva Triple Sec
0.25 oz (7 ml) Orgeat
0.25 oz (7 ml) Demerara Syrup
How to Make This Cocktail
01
Step 1
Reserve the spent lime shell after juicing for garnish.
02
Step 2
Add all ingredients to a shaker tin with cubed ice.
03
Step 3
Shake hard for 8 seconds.
04
Step 4
Dump unstrained into a double old-fashioned glass.
05
Step 5
Top with a crown of fresh crushed ice.
06
Step 6
Garnish with the spent lime shell stuffed with a fresh mint sprig and a cocktail cherry on a pick.
