Rum
Mai Tai
White rum, lime, orange curaçao, and orgeat — the tiki cocktail every other tiki cocktail gets measured against.
Every recipe on Sipped Right is tested at home before it's published — not just written.
Origin
Few cocktail origin stories are as contested as the Mai Tai's. Victor "Trader Vic" Bergeron claimed to have invented it in 1944 at his Oakland restaurant, supposedly naming it after a Tahitian friend's "Maita'i roa a'e" — "very good." Don the Beachcomber, the other founding figure of American tiki culture, disputed this and claimed his own earlier version from 1930s Hollywood. Neither claim has ever been definitively settled, and both men publicly disagreed about it for decades. What isn't in dispute is the drink's staying power: it's an official IBA cocktail, it defined an entire genre of American bar culture in the 1950s and 60s, and nearly every tiki drink invented since has been built in conversation with it.
Flavour Profile
Good for a backyard gathering, beach day, or any excuse to pretend it's warmer out. Not subtle or slow-sipping — for that, a stirred classic is the better call. Medium-strong and genuinely refreshing.
Glass & Garnish
Rocks or tiki glass, over fresh ice. Garnish: mint sprig and lime wheel.
Ingredients
- White rum2 oz
- Fresh lime juice0.75 oz
- Orange curaçao0.5 oz
- Orgeat syrup0.5 oz
Method
- Fill a glass with ice, stir briefly to chill.
- Add orgeat, lime, and curaçao to a shaker.
- Add rum.
- Fill with ice, shake 15 seconds.
- Strain into the prepared glass over fresh ice.
- Garnish with mint sprig and lime wheel.
Notes
Dark or spiced rum gives a deeper, more caramelized version. Cointreau substitutes for curaçao. A simple syrup infused with almond extract stands in for orgeat in a pinch, though texture differs. Batches well for a party over fresh ice per glass. Pairs with grilled seafood or barbecue.
Tools Used
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