Mai Tai (Original 1944)

So many modern versions, so many arguments over exact recipes and history. The Mai Tai is steeped in history and controversy. Without going too deep into it, here’s the basics.

While Dom the Beachcomber may be credited with the birth of the Tiki bar in 1934 Los Angeles, the origin of the Mai Tai recipe goes to Trader Vic at his Oakland bar some ten years later in 1944.

Unlike the more flamboyant ‘Island’ style Mai Tai recipes, like the one now served at the Royal Hawaiian Hotel, the original recipe more closely resembles a twist on a rum sour, or Daiquiri. It’s a little more subtle, but no less delicious and if you thought the Mai Tai was too sweet and fruity, this is the drink for you. Read More





  • 60 ml GOLD RUM (4 parts)
  • 15 ml ORANGE CURAÇAO (1 part)
  • 7.5 ml SUGAR SYRUP (1/2 part)
  • 15 ml ORGEAT SYRUP (1 part)
  • 30 ml FRESH LIME JUICE (2 parts)
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How to make it

  • 1 – Add all ingredients to a cocktail shaker.
  • 2 – Fill shaker with cubed ice, shake hard and strain into a large lowball glass.
  • 3 – Fill glass with crushed ice.
  • 4 – Garnish with fresh mint and a wheel of lime
    (Along with mint, a lime husk was used to garnish the original drink, but we think a lime wheel looks prettier…but you can decide).
Tried this recipe?Mention @candra_drinks or tag #makebetterdrinks

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Mai Tai (Original 1944)
What you need
Ingredient 0 0 unit
Golden Rum 0 0 ml
Orange Curaçao 0 0 ml
Sugar Syrup 0 0 ml
Orgeat syrup 0 0 ml
Fresh Lime Juice 0 0 ml
Lime Wheel 0 0
Mint Sprig 0 0
Ice 0 0

As always, don’t forget to show us what you made by tagging us!
@Candra_Drinks #MakeBetterDrinks #CandraDrinks

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