Celebrate summer with a tropical Mai Tai
The homemade Mai Tai is the perfect tropical escape, whether you're lounging in the garden, relaxing by the pool, or hosting a themed party
The Mai Tai’s history is a bit of a cocktail mystery, with origins tracing back to the 1940s in California’s tiki bar scene. Victor “Trader Vic” Bergeron is credited with popularising the drink, claiming he first crafted it in 1944 for some friends visiting from Tahiti. Upon tasting it, one exclaimed, “Maita’i roa ae!” – meaning “out of this world” in Tahitian – and the name stuck. The Mai Tai quickly became synonymous with tiki culture and tropical indulgence.
While the original recipe focuses on the rich flavour of aged rum, a few twists can give this classic cocktail an exciting new spin. Adding pineapple and orange liqueur brings a bit of extra sweetness and a playful presentation that perfectly suits sunny afternoons. Ready to shake up your own version of this iconic cocktail? Here’s how you can make a delicious homemade Mai Tai.
Ingredients
- 25ml light rum
- 25ml dark rum (adds depth)
- 25ml fresh lime juice
- 15ml orange liqueur
- 15ml orgeat syrup (almond-flavoured syrup)
- 25ml pineapple juice
- 10ml grenadine
- Ice cubes
- For garnish: pineapple slices, maraschino cherries, fresh mint sprig
Method
- In a cocktail shaker, add the light rum, dark rum, fresh lime juice, orange curaçao, orgeat syrup, pineapple juice, and a few ice cubes. Shake well to mix everything together.
- Fill a glass with ice, and strain the shaken mixture over it.
- Slowly pour the grenadine into the glass. It will sink and create a layered effect.
- Top with a slice of pineapple, a maraschino cherry, and a sprig of mint.
