Mai Tai Drink Recipes

A mai tai is a refreshing and popular summer drink, enjoyed by a lot of people. Simple to make, it was first concocted in the year 1933 by a restaurateur by the name Trader Vic. The name 'Mai Tai' has its origin in the Tahitian word Maita'i, meaning 'good'. Recently, this drink has gained wide acclaim and is served in every pub and restaurant. Here are a few different combinations of the mai tai drink, that you can make and serve in a jiffy.

• J. Wray Nephew Jamaican rum, 4 ounces
• Rock candy syrup, 1 ounce
• Orange curacao (preferably Holland DeKuyper), 2 ounces
• French Garnier Orgeat syrup, 1 ounce
• Fresh lime juice, 2½ ounces
• Slice of lemon, 1
• Crushed ice

For this authentic mai tai recipe, pour all the ingredients into a cocktail shaker and shake it for a couple of seconds. Pour this drink into a glass filled with crushed ice. Garnish with a thin slice of lime.

• Light rum, 3 ounces
• Dark rum, 3 ounces
• Orange curacao liqueur, 1 ounce
• Orange juice, 4 ounces
• Orgeat syrup, ¾ ounce
• Lemon juice, 2 ounces
• Pineapple juice, 2 ounces
• Ice cubes or crushed ice
• Maraschino cherry, 1
• Fresh mint sprig, 1
• Pineapple spear, 1

Place the ice cubes in a tall glass. In a cocktail shaker, combine all the ingredients and shake it, vigorously. Now, pour the contents into the prepared glass and use the pineapple spear, mint sprig, and maraschino cherry, as garnishing.

• Mango-flavored rum (Captain Morgan Parrot Bay), 5 ounces
• Orgeat syrup, 2 ounces
• Grenadine, ¾ ounce
• Pineapple juice, 1½ ounces
• Margarita mix, 1½ ounces
• Orange curacao, 1 ounce
• Amaretto, ½ ounce
• Lemon juice, 1½ ounces
• Pineapple slice, 1
• Cherry, 1

Place a few ice cubes in a shaker and pour the mango-flavored rum into it. Now, add the margarita mix, orgeat syrup, orange curacao, pineapple juice, lemon juice, amaretto, and grenadine, to it. Seal the shaker and shake it vigorously till the ingredients, mix. Take a long glass and decorate it with a cocktail umbrella pierced into the cherry and pineapple slice. Empty the contents of the shaker into the glass. Drop a few ice cubes and a mint sprig into the drink, before relishing it.

• Dark rum, 6 ounces
• Pineapple juice, 3 ounces
• Fresh lime juice, 1½ ounces
• Sugar, 3 tablespoons
• Grenadine, ¼ ounce
• Guava nectar, 1 ounce
• Peach passion fruit nectar, 2 ounces
• Pineapple wedges, 4

Take a medium-sized metal bowl and add the rum, fresh lime juice, pineapple juice, and sugar, to it. With the help of a spoon, stir the mixture till the sugar dissolves, completely. Now, transfer the peach passion fruit nectar and guava nectar to the bowl and continue stirring. Pour this mixture into an ice cream maker and process it.

Once you are done, empty the contents into a separate bowl, cover it, and place it in the freezer, till it becomes firm. Scoop out enough sorbet to fill a martini glass, garnish it with a lemon wedge, and dive into its refreshingly cool taste.

• Light rum, 5 ounces
• Prepared lemonade, 2 ounces
• Orange juice, 3 ounces
• Sugar, 5 tablespoons
• Pineapple juice, 2 ounces
• Lemon juice, 1½ ounces
• Maraschino cherries
• Orange or lemon slices
• Pineapple wedges
• Coconut chips

Take a non-metal bowl and combine the ingredients together. Stir the mixture thoroughly with a spoon to dissolve the sugar. Refrigerate this for one or two hours. Transfer the contents to a glass and decorate it with a garnish of your choice. Serve chilled.