Mai Tai

Ingredients

1 oz Amber jamaican rum
1 oz Martinique molasses rhum
½ oz Orange curaçao
1 oz Lime juice
½ oz Orgeat syrup
¼ oz Simple syrup
Lime wedge - for garnish
Mint leaves - for garnish
Pineapple spear - for garnish

oz ml cl

Glass: Double rocks

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Instructions

Combine the ingredients into a cocktail shaker filled with ice. Shake vigorously until the drink is sufficiently chilled. Strain the drink into the chilled Double rocks glass. Garnish with the Lime wedge, and the Mint leaves, and the Pineapple spear.

Notes

Mai Tai is an official IBA cocktail.

Mai Tai origin story

Created by: Victor J. Bergeron
Created at: Trader Vic's
Country: United States
Year: 1944

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Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Amber jamaican rum	?	?	?	?	?	?
Martinique molasses rhum	?	?	?	?	?	?
Orange curaçao	?	?	?	?	?	?
Lime juice	7.5	0.0	0.6	2.5	0.5	0.1
Orgeat syrup	?	?	?	?	?	?
Simple syrup	19.5	0.0	0.9	5.0	4.5	0.0
Total	27	0.0	1.5	7.6	5.0	0.1

About the ingredients

Lime juice: Lime juice is a common ingredient in many cocktails, as it adds a tangy, citrus flavor. It is often used in combination with other ingredients such as sugar, alcohol, and other fruit juices to create a balanced, flavorful drink. Some popular cocktails that use lime juice include Margaritas, Daiquiris, Gimlets, and Mojitos. Lime juice can also be used as a garnish for drinks like the Margarita, and is also used in many non-alcoholic drinks like limeades and iced teas. It's a versatile ingredient that is used in many drinks and can add a refreshing taste to any cocktail.
Simple syrup: Simple syrup (aka sugar syrup, or bar syrup) is a basic sugar-and-water syrup used by bartenders as a sweetener to make cocktails. Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. For pure sucrose the saturation limit is about 5:1 (500 grams (18 oz) sucrose to 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) water).