The Mai Tai is the drink that launched tiki culture, and it’s more than a tropical novelty. A real Mai Tai balances nutty orgeat, bright citrus, and the depth of aged rum into something layered and surprising. Most people expect it to taste like fruit punch. The first sip usually changes their mind.

Orgeat is the secret ingredient

Orgeat is an almond syrup with a touch of orange blossom water, and it’s what separates a Mai Tai from every other tropical cocktail. It adds a creamy, nutty sweetness that ties the citrus and rum together. Without it, you just have rum punch. With it, you have a cocktail that’s been ordering respect since 1944.

You can find orgeat at most liquor stores or online. Small Hand Foods and Liber & Co both make excellent versions. In a pinch, amaretto syrup works as a substitute, though the flavor is a bit more candy-like and less floral.

Building the drink right

Shake this one hard. The combination of citrus and orgeat needs aeration to come together properly. A weak shake leaves the drink flat and layered in the wrong way. Ten to fifteen seconds of vigorous shaking gets air into the mix and chills everything evenly.

Strain over crushed ice, not cubes. Crushed ice is part of the Mai Tai experience. It dilutes slowly, keeping the drink cold while gradually opening up the flavors as you sip. If you don’t have a crushed ice machine, put cubes in a kitchen towel and hit them with a rolling pin.

The garnish matters

Tiki drinks are theatrical, and the Mai Tai is no exception. The traditional garnish is a spent lime shell (the half you squeezed) floated on top with a sprig of mint tucked into it. It looks impressive and gives the drink an aromatic quality as you lean in to sip. An edible flower on top is optional but turns the presentation up another level. Pair this with a Pina Colada for a two-drink tiki spread that covers all the bases.