A first fancy drink for me was a Mai Tai cocktail. When Bruce and I were first married, we moved to St. Louis. We lived in South St. Louis and were fortunate enough to in an area of a global melting pot. We shopped at local groceries that included Asian, Italian and Hispanic markets. In addition to the markets, there were such good restaurants of so many cultures.

The King and I was a place that Bruce and I would love to go. We sat on cushions on the floor, ordered Thai food, and enjoyed tropical drinks. I would almost always order a Mai Tai. Okay, to be honest, I ordered 2. But that was the limit. The drink was so delicious, and the perfect sweet for the spicy food.

I have made a few adjustments to the traditional Mai Tai by using Amaretto instead of orgeat syrup as well as adding orange and pineapple juice. If you want the real deal, leave out the juice, and use orgeat instead of amaretto.

Ingredients for this Mai Tai:

• Light Rum: Provides a smooth, subtle base with a hint of sweetness, forming the foundation of the cocktail.
• Dark Rum: Adds depth and complexity with its richer, molasses-infused flavor, enhancing the overall character.
• Cointreau: A premium orange liqueur that introduces a balanced citrus note, complementing the tropical elements.
• Amaretto: An almond-flavored liqueur that offers a nutty sweetness, substituting traditional orgeat syrup in this variation.
• Fresh Lime Juice: Contributes acidity and brightness, balancing the sweetness of the liqueurs and juices.
• Fresh Orange Juice: Enhances the citrus profile, adding natural sweetness and a vibrant aroma.
• Pineapple Juice: Infuses a tropical sweetness and slight tartness, elevating the cocktail’s fruity character.
• Cherries, Pineapple Spear, Orange Slice: Serve as garnishes, adding visual appeal and a hint of additional flavor.
• Cherry Simple Syrup (optional): Provides a touch of color and extra sweetness, enhancing the presentation.

Instructions:

1. Prepare the Glass: Fill a tall glass with crushed ice and place it in the freezer to chill.
2. Mix the Cocktail: In a cocktail shaker, combine fresh lime juice, fresh orange juice, light rum, dark rum, Cointreau, Amaretto, and pineapple juice.
3. Shake: Add a large ice cube to the shaker and shake the mixture well to combine and chill the ingredients.
4. Assemble: Remove the prepared glass from the freezer and strain the cocktail into the ice-filled glass.
5. Garnish: Top with cherries, a pineapple spear, and an orange slice. If desired, add a splash of cherry simple syrup for color.

Substitutions:

• Orgeat Syrup for Amaretto: Traditional Mai Tai recipes use orgeat syrup, an almond-flavored syrup, instead of Amaretto.
• Triple Sec for Cointreau: Triple sec can be used as a more economical alternative to Cointreau, though it may be slightly less refined in flavor.
• Orange Curaçao for Cointreau: Orange curaçao is another orange-flavored liqueur that can substitute for Cointreau, offering a different citrus nuance.
• Omit Pineapple and Orange Juices: For a more traditional Mai Tai, you can omit the pineapple and orange juices, focusing on the core spirits and lime juice.

The Story of the Original Mai Tai:

The Mai Tai was created in 1944 by Victor J. “Trader Vic” Bergeron in Oakland, California. As the story goes, he crafted the drink for friends visiting from Tahiti, who exclaimed, “Maita’i roa ae!” meaning “very good!” or “out of this world!” in Tahitian, leading to the cocktail’s name. The original recipe featured aged rum, fresh lime juice, orange curaçao, orgeat syrup, and a dash of simple syrup, embodying the essence of tropical indulgence.

Three Reasons You’ll Love This Recipe:

1. Tropical Fusion: The combination of rums, citrus juices, and pineapple creates a harmonious blend reminiscent of a tropical paradise.
2. Balanced Sweetness and Acidity: Fresh lime and orange juices provide a zesty counterpoint to the sweetness of the liqueurs and pineapple juice, resulting in a well-rounded flavor profile.
3. Customizable and Approachable: This version’s use of accessible ingredients like Amaretto and Cointreau allows for easy preparation at home, with room for adjustments to suit personal taste preferences.

Mai Tai Cocktail

Our version of a Mai Tai made with Amaretto and orange juice!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Course: cocktails

Cuisine: American

Keyword: cocktail, mai tai, rum, tropical drinks

Servings: 1 cocktail

Calories: 378kcal

Author: Bruce and Dina Miller

Equipment

• Cocktail Shaker
• Fancy cocktail glass

Ingredients

• 1 ounce Light Rum
• 1 ounce Dark Rum
• 1 ounce Cointreau
• .5 ounce Amaretto
• 1 Lime juiced
• .5 Orange Juiced
• 1 ounce Pineapple Juice
• 2 Cherries Can use Northern or bottled
• 1 pineapple spear for garnish
• 1 orange slice for garnish
• Splash of cherry simple syrup for color optional

Instructions

• Fill a tall glass with crushed ice, and set in freezer.
• Squeeze lime and orange juice into a cocktail shaker. Add rum, Amaretto, pineapple juice and Cointreau. Add one large cube of ice, and shake.
• Strain into the ice filled glass. Top with garnish, and the splash of cherry simple syrup.

Nutrition

Calories: 378kcal | Carbohydrates: 45g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 367mg | Fiber: 5g | Sugar: 35g | Vitamin A: 250IU | Vitamin C: 71mg | Calcium: 69mg | Iron: 1mg

Tried this recipe?Let us know how it was!

A few more cocktails to try:

Easy Frozen Fruit Mango Daiquiris

Mango Margaritas on the Rocks + How to peel a Mango!