Mai Tai

Mai Tai

Mai Tai


1 serving


  • For the orgeat syrup:
  • 2 cups sliced almonds
  • 1 ½ cups granulated sugar
  • 1 ¼ cups water
  • 1 ounce brandy
  • 1 teaspoon orange blossom water
  • For the Mai Tai:
  • 1 ounce Havana Club Añejo Blanco Rum
  • 1 ounce Appleton Estate Reserve Rum
  • 1 ounce freshly squeezed lime juice
  • ½ ounce Grand Marnier
  • ¾ ounce orgeat syrup
  • Angostura bitters
  • Crushed ice
  • 1 large mint sprig, for garnish
  • 1 lime wheel, for garnish
  • 1 maraschino cherry, for garnish


  1. To make the orgeat syrup: heat oven to 350 F.

  2. Spread the almonds in a single layer on a rimmed baking sheet. Bake for 5 to 7 minutes, tossing halfway through, until light golden brown.

  3. Immediately transfer the almonds to a food processor and whirl for 10 seconds, or until coarsely ground.

  4. In a small pot, heat the sugar and water over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers. Stir in the ground almonds and return to a simmer. Remove from heat and cover. Let sit at room temperature for 3 hours or up to 8.

  5. Strain the syrup through a double layer of cheesecloth into a pint jar. Stir in the brandy and orange blossom water. Chill until ready to use. Note: the syrup can be stored in the refrigerator for up to 2 weeks.

  6. To make the Mai Tai: Fill a shaker halfway with ice cubes. Add the rums, lime juice, Grand Marnier, orgeat syrup and a dash of bitters. Shake vigorously until the outside of the shaker is frosty.

  7. Fill a rocks glass with crushed ice and strain the Mai Tai over it. Garnish with a mint sprig, lime wheel and cherry. Enjoy!

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.