Mai Tai Recipe

• 60 ml Aged rum Jamaican, or a blend of aged rums
• 25 ml Fresh lime juice
• 15 ml Orange curaçao
• 15 ml Orgeat Almond syrup
• 5 ml Sugar syrup 2 to 1 sugar to water
• 1 sprig Mint For the garnish

Garnish: Mint sprig and spent lime shell

1. Add the rum, lime juice, curaçao, orgeat and sugar syrup to a shaker.
2. Add a cup of crushed ice and shake for 8 to 10 seconds.
3. Pour everything, ice included, into a double rocks glass.
4. Top with more crushed ice.
5. Garnish with a spent lime shell and a large sprig of mint.

Top pick

Old Monk Gold Reserve Rum

From ₹135 ·
Aged Indian rum with enough depth for a Mai Tai

Alternative

Bacardi Black Rum

From ₹115 · ★ 7.4/10
Dark and molasses-rich

Budget

Old Monk Rum

From ₹100 · ★ 8.0/10
Sweet and vanilla-heavy, so use a little less syrup

Premium

Maka Zai Rum

From ₹2,550 · ★ 8.1/10
Indian craft rum with more character

Prices are the lowest listed India price and vary by state. Check each spirit page for the full state-wise table.

• Orgeat is essential. It gives the nutty, floral note that defines the drink. Almond syrup from a coffee supplier is a workable substitute.
• Use a rum with real flavour. A bland white rum makes a flat Mai Tai.
• The mint sprig and lime shell are meant to look like a palm tree on an island.

• Hawaiian Mai Tai: add 30ml each of pineapple and orange juice and float dark rum on top.
• Bitter Mai Tai: replace half the rum with Campari.
• Old Monk Mai Tai: Indian dark rum gives a sweeter, vanilla-heavy version.
• Painkiller: dark rum, pineapple, orange juice and cream of coconut.
• Daiquiri: the simpler rum sour, with only lime and sugar.