Mai Tai Version 1 mixed by MyBeverageGuide

The Mai Tai recipes are changing like the year's four seasons. It is always strong in alcohol. It is always balanced between sweet and sour. It always has the light touch of almond. And it's super delicious.
The recipe is a riff on an existing recipe with different ingredients.


  • 40 ml
    Old Pascas White Rum (Rum)
  • 10 ml
    cointreau (Fruit Liqueur)
  • 10 ml
    The Bitter Truth Golden Falernum Liqueur (Liqueurs)
  • 10 ml
    Wray & Nephew White Overproof Rum (Rum)
  • 15 ml
    Plantation Rum O.F.T.D. (Rum)
  • 5 ml
    simple syrup (1:1) homemade (sugar syrup)
  • 15 ml
    orgeat syrup (Syrup)
  • 40 ml
    lemon juice fresh (lemon juice)
how to mix:
  1. Add all ingredients into the shaker.
  2. Add ice cubes.
  3. Shake for about 10 seconds.
  4. Strain into the prepared serving glass filled with ice cubes.
  5. Add your garnish.
A rocks glass filled with ice cubes, a mint sprig on top, and a lot of alcohol inside.
Image: original
Timo Wessels
Rights: Creator and Rights Holder
Copyright: All rights reserved


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beverage details


bar technique:
Shake, Strain
mint sprigs


Mai Tai
Classic, Riff, Strong
Autumn, Carnival Craze, Rock 'n' Roll
pale White

aroma chart

  • Alc. Strength
  • Finish
  • Tannin
  • Fruity
  • Sour
  • Sweetness
Almond, High Ester, Lime, Oak
aggressive, complex, finesse

detailed mixing instructions

  1. Prepare your bottle setup.
  2. Prepare your Mise en Place.
  3. Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
  4. Prepare your garnish.
  5. Add all ingredients into the shaker.
  6. Add ice cubes.
  7. Shake for about 10 seconds.
  8. Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
  9. Add around 6 to 7 ice cubes into the serving glass.
  10. Strain into the serving glass.
  11. Add your garnish.
  12. Clean up your working station.

mixing tips

mise en place

  • Try to use cold liquids to mix the drink.
  • Keep all equipment and ingredients within range.


  • You can always adjust the sweetness afterwards.


  • Start with the cheapest ingredients (the syrup) first.

used homemade ingredients

  • Simple Syrup (1:1)

    • 1 kg
      white sugar granulated (Sugar)
    • 1 ltr
      hot water (Water)
    to the recipe

editor recipe notes

The question is, how many Mai Tai recipes are out there in the world? How many different Rums are available? How many other recipes could you mix? Is there an authentic way to mix a Mai Tai cocktail?

Actually, I don’t have an answer to those questions. I can tell you that we tried many different recipes, and this one is a good one. It’s not too boozy, not too sour, not too sweet.
We used Orgeat and mixed it with regular simple syrup. The taste of the Orgeat might be otherwise too dominant and sweet.

We use Lemon Juice. And there is nothing wrong with it. In the end, to give some more Lime flavor, you could also shake a lime peel with the drink. It’s always just a preference, and I would not carve it in stone that Lime Juice is a must.
What we do, we mix the Sugar and all the Lueuqor together and keep them refrigerated. Then once a drink is ordered, we mix it with fresh juice.

The Liquor mix will be stable for a long time. And once you use a chilled mixture, you also have more control over the drink’s dilution.

  • about : Timo Wessels

    Timo Wessels is a passionate bartender dedicated to improving his bartending skills. His love for beverages extends to spirits, liqueurs, beer, wine, and coffee, and he actively seeks knowledge in these areas. As a certified spirit and beer sommelier, Timo enjoys sharing his expertise and teaching others. Through MyBeverageGuide, his goal is to create a global knowledgebase for bartenders, hobbyists, and producers alike.

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