mai tai craft cocktail recipe

Molly’s Mai Tai

This drink is a classic and one that is often made incorrectly. It calls for a unique ingredient – Orgeat, an almond syrup, something many bars, restaurant bars and home bars do not carry. So they improvise or worse, they mix a lot of rum and juice together and call it a Mai Tai. Don’t be fooled and don’t fool your guests. Take the time to get this drink right, it is a delicious nod to Tiki culture.

Bar supplies:

  • Shaker
  • Collins glass
  • Jigger
  • Ice
  • Stirring Spoon (optional)
Dark Rum4 ounces
Lime Juice2 ounces
Orange Curacao2 ounces
Orgeat Syrup1 ounce
Simple Syrup1/2 ounce
Orange1 slice to garnish


  1. Fill a shaker with ice and add all the ingredients. Shake that shaker until it is ice cold.
  2. Strain the mixture into a Collins glass filled with ice, add an orange slice but not an umbrella – please!

A Twist:

Since Orgeat syrup can be difficult to find, you can substitute almond syrup, found in many coffee and tea specialty stores. If you do use almond syrup, use less than the recipe calls for using Orgeat, at least until you get the taste down.