Mai Tai Cocktail
The Mai Tai made its debut in the 1940s as a showcase for the unique flavor of a specific aged rum. The original cocktail contained orgeat (almond syrup), orange curaçao, simple syrup, a hint of lime and a shot of 17-year-old Wray and Nephew Jamaican rum. This rum-forward version was so popular that a couple years after it appeared on cocktail menus, the world supply of 17-year-old Wray and Nephew Jamaican rum ran dry. For our version, we mixed orgeat syrup spiked with orange blossom water with two rich rums — Havana Club Añejo Blanco Rum and Appleton Estate Reserve Rum — to create a cocktail closer to the original. It’s simple and sophisticated, and you’d be just as likely to find it in a speakeasy as a tiki bar.
Recipe - ST. CLOUD
Mai Tai Cocktail
Prep Time5 Minutes
Servings1
Cook Time10 Minutes
Ingredients
FOR THE ORGEAT SYRUP: 2 cups sliced almonds
1 ½ cups granulated sugar
1 ¼ cups water
1 ounce brandy
1 teaspoon orange blossom water
FOR THE MAI TAI: 1 ounce Havana Club Añejo Blanco Rum
1 ounce Appleton Estate Jamaican Rum
1 ounce freshly squeezed lime juice
½ ounce Grand Marnier
¾ ounce orgeat syrup
Angostura bitters
Crushed ice
1 large mint sprig, for garnish
1 lime wheel, for garnish
1 maraschino cherry, for garnish
Directions
- To make the orgeat syrup: heat oven to 350 F.
- Spread the almonds in a single layer on a rimmed baking sheet. Bake for 5 to 7 minutes, tossing halfway through, until light golden brown.
- Immediately transfer the almonds to a food processor and whirl for 10 seconds, or until coarsely ground.
- In a small pot, heat the sugar and water over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers. Stir in the ground almonds and return to a simmer. Remove from heat and cover. Let sit at room temperature for 3 hours or up to 8.
- Strain the syrup through a double layer of cheesecloth into a pint jar. Stir in the brandy and orange blossom water. Chill until ready to use. Note: the syrup can be stored in the refrigerator for up to 2 weeks.
- To make the Mai Tai: Fill a shaker halfway with ice cubes. Add the rums, lime juice, Grand Marnier, orgeat syrup and a dash of bitters. Shake vigorously until the outside of the shaker is frosty.
- Fill a rocks glass with crushed ice and strain the Mai Tai over it. Garnish with a mint sprig, lime wheel and cherry. Enjoy!
5 minutes
Prep Time
10 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
L&B Sliced Almonds, 4 Ounce
$4.59$1.15/oz
C&H Pure Cane Sugar Cubes, 16 Ounce
$3.09$0.19/oz
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Not Available
Not Available
Not Available
Not Available
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
Grand Noir Blue Cheese, 1 Pound
$23.99/lb$23.99/lb
Not Available
Angostura Aromatic Bitters, 4 Ounce
$15.79$3.95/oz
Ace Ice Purefect Ice Cubes, 5 Pound
$2.69$0.54/lb
L&B Fresh Mint, 0.75 Ounce
$3.49$4.65/oz
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
Our Family Maraschino Cherries, 16 Ounce
$6.49$0.41/oz
Directions
- To make the orgeat syrup: heat oven to 350 F.
- Spread the almonds in a single layer on a rimmed baking sheet. Bake for 5 to 7 minutes, tossing halfway through, until light golden brown.
- Immediately transfer the almonds to a food processor and whirl for 10 seconds, or until coarsely ground.
- In a small pot, heat the sugar and water over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers. Stir in the ground almonds and return to a simmer. Remove from heat and cover. Let sit at room temperature for 3 hours or up to 8.
- Strain the syrup through a double layer of cheesecloth into a pint jar. Stir in the brandy and orange blossom water. Chill until ready to use. Note: the syrup can be stored in the refrigerator for up to 2 weeks.
- To make the Mai Tai: Fill a shaker halfway with ice cubes. Add the rums, lime juice, Grand Marnier, orgeat syrup and a dash of bitters. Shake vigorously until the outside of the shaker is frosty.
- Fill a rocks glass with crushed ice and strain the Mai Tai over it. Garnish with a mint sprig, lime wheel and cherry. Enjoy!