1944 Mai Tai



  • 2oz rum (try a combo of dark/gold Jamaican and/or Spanish rums)
  • .75oz lime
  • .5oz orange curacao (I used Pierre Ferrand Dry Curacao but you could also try Cointreau)
  • .25oz orgeat (try Small Hand Foods)
  • .25oz 2:1 simple syrup
  • (optional) dash of vanilla extract

Generally served in a double old fashioned but hey I need to justify this mug purchase. Garnish with the used lime and a sprig of mint.


Sooo… getting the Smuggler’s Cove book a couple weeks back has brought about my recent OBSESSION with rum and all things tiki. So, here’s my first tiki mug, housing a lovely Mai Tai. Originally created and popularized by the famed Trader Vic in the 40s, the Mai Tai quickly rose to fame and became the poster child of the exotic cocktail. Over the decades, this “exotic drink” has unfortunately devolved into a generic fruity drink made from random juices, usually low quality rum, some neon corn syrup, pineapple juice, and sometimes a float of cheap overproof that I think most people have never had a true Mai Tai regardless of how many “Mai Tais” they’ve ordered in their lives. To experience the magic of the Mai Tai as it was intended, try out the recipe above.

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