History & Heritage
“Trader Vic Bergeron unveiled the Mai Tai in Oakland in 1944, presenting it to visiting Tahitian friends who exclaimed "Maita'i roa ae!"—roughly, "out of this world"—giving the drink its name. The formula sparked a rivalry with Don the Beachcomber, whose earlier Q.B. Cooler contained similar elements, though Vic's version became the template for post‑war tiki bars. As the cocktail migrated to Hawaii in the 1950s, hotel bartenders sweetened it with pineapple and orange juice, spawning a host of fruitier offshoots that diverged from the original spirit‑forward masterpiece.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Shake all ingredients with crushed ice until the tin is frosty
Pour unstrained into a tiki mug
Crown with additional crushed ice and a spent lime shell
Float a mint bouquet and serve with short straw
Glassware
Served in a tiki mug over crushed ice
Garnish
Slapped to release aroma
Spent half shell
Master's Tips
Professional insights to elevate your craft
Use a blend of Jamaican and Martinique rums for depth
Fresh lime and quality orgeat are essential for balance
Serve with plenty of crushed ice to keep the drink cold
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
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Sour
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Bitter
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Strong
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Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Mai Tai.
151 Float
Adds a float of overproof rum for extra aroma and kick.
Changes
Pineapple Splash
A small dose of pineapple juice nods to Hawaiian hotel versions.
Changes
Royal Hawaiian Mai Tai
A resort-style version with pineapple juice and a dark rum float.
Changes
Mai Tai Swizzle
Built in the glass with demerara and overproof rum, then swizzled with a stick.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Dark and Stormy
Trademark Bermudan highball of Gosling's Black Seal rum over fiery ginger beer with a squeeze of lime.
Zombie
Don the Beachcomber's infamous blend of rums, citrus, and spice that launched the tiki craze—tropical, potent, and theatrical.
Hurricane
Pat O'Brien's rum-heavy crowd pleaser from New Orleans—equal parts light and dark rum balanced by fresh lemon and lush passion fruit for a dangerously smooth punch.