Mix up some tropical bliss with these 27 vibrant Mai Tai recipes! Whether you’re hosting a summer party or just dreaming of island vibes, these refreshing cocktails bring paradise to your glass. Perfect for home bartenders looking to impress, each recipe offers a unique twist on this classic favorite. Get ready to shake, stir, and sip your way to happiness—let’s dive in!
Classic Mai Tai with a Twist
Let’s mix up a tropical classic with a fun twist that’ll make you feel like you’re on vacation. You’ll love how the fresh citrus and hint of spice elevate this timeless cocktail. It’s perfect for sipping on a warm evening or when you just need a little escape.
Ingredients
For the cocktail base:
– 2 oz dark rum
– 1 oz fresh lime juice (about 1 lime)
– 1/2 oz orange curaçao
– 1/2 oz orgeat syrup
– 1/4 oz ginger syrup
For garnish:
– 1 lime wheel
– 1 sprig fresh mint
– Crushed ice
Instructions
1. Fill a cocktail shaker with 1 cup of ice cubes.
2. Pour 2 oz dark rum into the shaker.
3. Squeeze 1 oz fresh lime juice directly into the shaker, straining out any seeds.
4. Add 1/2 oz orange curaçao to the shaker.
5. Measure and pour 1/2 oz orgeat syrup into the mixture.
6. Add 1/4 oz ginger syrup for the spicy twist.
7. Secure the shaker lid tightly and shake vigorously for 15 seconds until well-chilled.
8. Fill a rocks glass completely with crushed ice.
9. Strain the shaken cocktail into the prepared glass.
10. Garnish with a fresh lime wheel placed on the rim.
11. Add a sprig of fresh mint to the top for aroma.
Heavenly balance of sweet, sour, and spicy flavors makes every sip exciting. The crushed ice keeps it refreshingly cold while the mint adds a garden-fresh aroma. Try serving it with grilled pineapple skewers for the ultimate tropical experience.
Pineapple Ginger Mai Tai
Unwind with this tropical twist on a classic cocktail! You’ll love how the sweet pineapple and spicy ginger blend together. It’s the perfect drink to sip on a warm evening or when you’re craving something refreshing.
Ingredients
For the cocktail
- 1 cup pineapple juice
- 1/4 cup fresh lime juice
- 2 tbsp ginger syrup
- 4 oz light rum
- 1 oz orange liqueur
- 1 cup ice cubes
For garnish
- 4 pineapple wedges
- 4 mint sprigs
Instructions
- Fill a cocktail shaker with 1 cup of ice cubes.
- Pour 1 cup pineapple juice into the shaker.
- Add 1/4 cup fresh lime juice to the shaker.
- Measure and pour 2 tbsp ginger syrup into the shaker.
- Add 4 oz light rum to the mixture.
- Pour 1 oz orange liqueur into the shaker.
- Securely close the shaker lid.
- Vigorously shake the mixture for 15 seconds until well chilled.
- Strain the cocktail into two glasses filled with fresh ice.
- Garnish each glass with 2 pineapple wedges.
- Top each drink with 2 mint sprigs for aroma.
Not only is this drink visually stunning with its golden hue and fresh garnishes, but the texture is perfectly balanced between smooth and slightly effervescent from the shaking. The flavor profile hits all the right notes—sweet pineapple, zesty lime, warm ginger, and a kick from the rum. Try serving it with a spicy snack like chili-lime nuts to complement the tropical vibes!
Coconut Rum Mai Tai
Ready to escape to a tropical paradise? You’re just a few ingredients away from the ultimate Coconut Rum Mai Tai. This refreshing twist on the classic cocktail brings creamy coconut vibes and a smooth rum kick that’ll have you feeling like you’re on vacation.
Ingredients
For the cocktail:
– 2 oz light rum
– 1 oz coconut rum
– 1 oz fresh lime juice
– 1/2 oz orange curaçao
– 1/2 oz orgeat syrup
– 1 cup ice cubes
For garnish:
– 1 lime wheel
– 1 sprig fresh mint
Instructions
1. Fill a cocktail shaker with 1 cup of ice cubes.
2. Pour 2 oz of light rum into the shaker.
3. Add 1 oz of coconut rum to the shaker.
4. Squeeze 1 oz of fresh lime juice directly into the shaker, straining out any seeds.
5. Measure and pour 1/2 oz of orange curaçao into the shaker.
6. Add 1/2 oz of orgeat syrup to the mixture.
7. Securely close the shaker and shake vigorously for 15 seconds until well chilled.
8. Strain the mixture into a glass filled with fresh ice.
9. Garnish with a lime wheel placed on the rim of the glass.
10. Top with a sprig of fresh mint for aroma.
Zesty lime and sweet coconut rum mingle perfectly in this creamy, tropical drink. Serve it with a colorful umbrella or pair it with grilled pineapple for a full island experience—it’s an instant mood booster!
Mango Passion Mai Tai
Mango passion mai tai is the tropical escape you need in a glass! Imagine sweet mango and tangy passion fruit dancing with rum—it’s like a vacation without the travel. You’ll love how easy it is to whip up this refreshing sipper.
Ingredients
For the mango puree:
– 1 cup frozen mango chunks
– 2 tbsp water
For the passion fruit syrup:
– 1/4 cup passion fruit puree
– 2 tbsp granulated sugar
For the cocktail:
– 2 oz light rum
– 1 oz orange liqueur
– 1/2 oz fresh lime juice
– Ice cubes
– Lime wheel and mint sprig for garnish
Instructions
1. Combine 1 cup frozen mango chunks and 2 tbsp water in a blender.
2. Blend on high speed for 30 seconds until completely smooth to make the mango puree.
3. In a small saucepan, heat 1/4 cup passion fruit puree and 2 tbsp granulated sugar over medium heat.
4. Stir constantly for 2 minutes until the sugar fully dissolves to create the passion fruit syrup.
5. Remove the saucepan from the heat and let the syrup cool to room temperature, about 10 minutes.
6. Fill a cocktail shaker halfway with ice cubes.
7. Pour 2 oz light rum, 1 oz orange liqueur, and 1/2 oz fresh lime juice into the shaker.
8. Add 2 tbsp of the cooled passion fruit syrup and 3 tbsp of the mango puree to the shaker.
9. Secure the lid tightly and shake vigorously for 15 seconds until well-chilled.
10. Strain the mixture into a glass filled with fresh ice cubes.
11. Garnish with a lime wheel and a mint sprig on the rim.
Unbelievably smooth and bursting with tropical vibes, this mai tai has a velvety texture from the mango and a zesty kick from the passion fruit. Serve it poolside with a colorful umbrella or pair it with grilled shrimp skewers for the ultimate summer vibe.
Spiced Cinnamon Mai Tai
Kick back and imagine yourself on a tropical patio with this twist on a classic cocktail. You’ll love how the warm spice of cinnamon plays with the bright citrus and rum. It’s the perfect drink to unwind with after a long day.
Ingredients
For the cinnamon syrup:
– 1 cup water
– 1 cup granulated sugar
– 2 cinnamon sticks
For the cocktail:
– 2 oz dark rum
– 1 oz orange curaçao
– 0.75 oz fresh lime juice
– 0.5 oz cinnamon syrup
– 1 cup crushed ice
For garnish:
– 1 cinnamon stick
– 1 lime wheel
Instructions
1. Combine 1 cup water, 1 cup granulated sugar, and 2 cinnamon sticks in a small saucepan over medium heat.
2. Stir constantly with a wooden spoon until the sugar completely dissolves, about 3 minutes. (Tip: Avoid boiling to prevent crystallization.)
3. Remove the saucepan from the heat and let the syrup cool to room temperature, about 30 minutes.
4. Strain the cooled syrup through a fine-mesh sieve into a clean jar, discarding the cinnamon sticks.
5. Fill a cocktail shaker with 1 cup crushed ice.
6. Pour 2 oz dark rum, 1 oz orange curaçao, 0.75 oz fresh lime juice, and 0.5 oz cinnamon syrup into the shaker.
7. Secure the lid tightly and shake vigorously for 15 seconds until the shaker feels frosty. (Tip: Shake until you hear the ice crunching for proper dilution.)
8. Strain the mixture into a rocks glass filled with fresh crushed ice.
9. Garnish with 1 cinnamon stick and 1 lime wheel placed on the rim. (Tip: Lightly toast the cinnamon stick with a lighter for 2 seconds to release its aroma.)
A velvety smooth sip greets you first, followed by a warm cinnamon hug that balances the zesty lime and rich rum. Try serving it with a side of grilled pineapple for a sweet contrast, or enjoy it as is while watching the sunset from your favorite chair.
Berry Fusion Mai Tai
Just when you thought mai tais couldn’t get better, this berry-packed version will be your new go-to summer sipper. You’ll love how the tart berries balance the rum’s warmth, creating a drink that’s both refreshing and satisfying.
Ingredients
For the berry puree:
– 1 cup frozen mixed berries
– 2 tbsp granulated sugar
– 1 tbsp water
For the cocktail:
– 2 oz white rum
– 1 oz orange curaçao
– ¾ oz fresh lime juice
– ½ oz orgeat syrup
– Ice cubes
– Fresh mint sprig and lime wheel for garnish
Instructions
1. Combine 1 cup frozen mixed berries, 2 tbsp granulated sugar, and 1 tbsp water in a small saucepan.
2. Heat over medium heat, stirring frequently, until the berries break down and the sugar dissolves completely, about 5-7 minutes. Tip: Use the back of your spoon to mash any whole berries against the pan for a smoother puree.
3. Remove from heat and let the berry mixture cool to room temperature, about 15 minutes.
4. Strain the cooled berry puree through a fine-mesh sieve into a bowl, pressing with a spoon to extract all liquid; discard solids.
5. Fill a cocktail shaker with ice cubes.
6. Add 2 oz white rum, 1 oz orange curaçao, ¾ oz fresh lime juice, ½ oz orgeat syrup, and 2 tbsp of the strained berry puree to the shaker. Tip: Shake vigorously for 15 seconds—this chills the drink quickly and creates a nice froth.
7. Strain the mixture into a glass filled with fresh ice cubes.
8. Garnish with a fresh mint sprig and a lime wheel. Tip: Gently slap the mint between your hands before adding to release its aromatic oils.
Fresh and fruity with a velvety texture from the berry puree, this mai tai has a vibrant pink hue that makes it as pretty as it is delicious. Serve it alongside grilled shrimp skewers for a tropical twist, or enjoy it solo while soaking up the last bits of summer sunshine.
Kiwi Mint Mai Tai
Wondering how to jazz up your cocktail game? You’ve got to try this Kiwi Mint Mai Tai—it’s like a tropical vacation in a glass. Perfect for sipping on a warm evening or impressing friends at your next gathering.
Ingredients
For the kiwi puree:
– 2 ripe kiwis, peeled and chopped
– 2 tablespoons granulated sugar
– 1 tablespoon fresh lime juice
For the cocktail:
– 2 ounces light rum
– 1 ounce orange curaçao
– 1 ounce fresh lime juice
– 6 fresh mint leaves
– 1 cup crushed ice
– Kiwi slices and mint sprigs for garnish
Instructions
1. Combine the chopped kiwis, 2 tablespoons sugar, and 1 tablespoon lime juice in a blender.
2. Blend on high speed for 30 seconds until completely smooth, scraping down the sides if needed.
3. Pour the kiwi puree through a fine mesh strainer into a bowl to remove any seeds, pressing with a spoon to extract all liquid.
4. Add 2 ounces of the strained kiwi puree to a cocktail shaker.
5. Measure and pour 2 ounces light rum into the shaker.
6. Add 1 ounce orange curaçao to the shaker.
7. Squeeze fresh limes to measure exactly 1 ounce lime juice and add to shaker.
8. Gently slap 6 mint leaves between your palms to release their oils, then add to shaker.
9. Fill the shaker with 1 cup crushed ice.
10. Secure the shaker lid tightly and shake vigorously for 15 seconds until well-chilled.
11. Strain the mixture into a rocks glass filled with fresh crushed ice.
12. Garnish with thin kiwi slices and a fresh mint sprig.
Bright and refreshing, this mai tai balances sweet kiwi with zesty lime and aromatic mint. The crushed ice keeps it frosty cold, making it perfect for serving with tropical appetizers or simply enjoying on your patio as the sun sets.
Caribbean Sunset Mai Tai
Zesty tropical vibes are calling your name with this Caribbean Sunset Mai Tai. You’ll feel like you’re on vacation with just one sip of this vibrant, fruity cocktail. It’s the perfect way to unwind after a long day or to kick off a weekend celebration.
Ingredients
– For the cocktail base:
– 2 oz light rum
– 1 oz dark rum
– 1 oz orange curaçao
– ¾ oz fresh lime juice
– ½ oz orgeat syrup
– ½ oz simple syrup
– For garnish:
– 1 lime wheel
– 1 maraschino cherry
– Crushed ice
Instructions
1. Fill a cocktail shaker halfway with ice cubes.
2. Pour 2 oz light rum into the shaker.
3. Add 1 oz dark rum to the shaker.
4. Measure and pour 1 oz orange curaçao into the shaker.
5. Squeeze ¾ oz fresh lime juice directly into the shaker (tip: roll the lime on the counter first to get more juice).
6. Add ½ oz orgeat syrup to the shaker.
7. Pour ½ oz simple syrup into the shaker.
8. Secure the lid tightly on the shaker.
9. Shake vigorously for 15 seconds until the outside of the shaker feels frosty.
10. Fill a double old-fashioned glass completely with crushed ice.
11. Strain the shaken mixture over the crushed ice in the glass.
12. Garnish with 1 lime wheel placed on the rim of the glass.
13. Add 1 maraschino cherry to the top of the drink (tip: use a cocktail pick to keep it secure).
14. Serve immediately with a straw (tip: for extra flair, use a colorful paper umbrella).
Yum—this Mai Tai delivers a perfect balance of sweet, tart, and boozy flavors with a smooth, slushy texture from the crushed ice. The dark rum adds depth while the citrus keeps it refreshingly bright. Try serving it with grilled pineapple skewers for a true tropical experience!
Tropical Melon Mai Tai
Ditch the ordinary cocktails and dive into this tropical twist on a classic! You’ll love how the sweet melon balances the rum’s kick. It’s the perfect poolside sipper for those lazy summer afternoons.
Ingredients
For the cocktail:
– 2 oz white rum
– 1 oz orange curaçao
– 1 oz fresh lime juice
– 4 oz fresh cantaloupe juice (from about 1/2 small cantaloupe)
– 1/2 oz orgeat syrup
– 1 cup ice cubes
For garnish:
– 1 lime wheel
– 1 maraschino cherry
Instructions
1. Cut a small cantaloupe in half, scoop out the seeds, and peel the skin.
2. Chop the cantaloupe flesh into 1-inch cubes.
3. Blend the cantaloupe cubes in a blender on high speed for 30 seconds until smooth.
4. Strain the blended cantaloupe through a fine-mesh sieve into a bowl to remove pulp, yielding about 4 oz of juice.
5. Fill a cocktail shaker with 1 cup of ice cubes.
6. Pour 2 oz of white rum into the shaker.
7. Add 1 oz of orange curaçao to the shaker.
8. Squeeze 1 oz of fresh lime juice into the shaker (tip: roll the lime on the counter first to get more juice).
9. Pour 4 oz of the strained cantaloupe juice into the shaker.
10. Add 1/2 oz of orgeat syrup to the shaker.
11. Secure the lid tightly and shake vigorously for 15 seconds until the shaker feels frosty.
12. Strain the mixture into a glass filled with fresh ice.
13. Garnish with a lime wheel and a maraschino cherry on a skewer (tip: chill your glass in the freezer for 10 minutes beforehand for an extra frosty drink).
14. Serve immediately with a straw (tip: use ripe, fragrant cantaloupe for the sweetest flavor without added sugar).
Sip into paradise with this creamy, smooth cocktail that bursts with tropical melon and citrus notes. The orgeat adds a subtle almond sweetness that ties everything together beautifully. Try serving it in a hollowed-out mini melon for a fun, Instagram-worthy presentation!
Pomegranate Paradise Mai Tai
Get ready to shake up your cocktail game with this tropical twist on a classic! You’ll love how the sweet-tart pomegranate pairs with rum’s warmth. It’s the perfect drink to make any day feel like a vacation.
Ingredients
– For the cocktail:
– 2 oz white rum
– 1 oz orange curaçao
– 1 oz fresh lime juice
– 1 oz pomegranate juice
– ½ oz orgeat syrup
– For serving:
– Ice cubes
– Fresh mint sprig
– Pomegranate arils
Instructions
1. Fill a cocktail shaker halfway with ice cubes.
2. Pour 2 oz white rum into the shaker.
3. Add 1 oz orange curaçao to the shaker.
4. Squeeze 1 oz fresh lime juice directly into the shaker (tip: roll limes on the counter first to get more juice).
5. Measure and pour 1 oz pomegranate juice into the shaker.
6. Add ½ oz orgeat syrup to the mixture.
7. Secure the shaker lid tightly and shake vigorously for 15 seconds until well-chilled.
8. Fill a lowball glass with fresh ice cubes.
9. Strain the shaken cocktail into the prepared glass.
10. Garnish with a fresh mint sprig and a sprinkle of pomegranate arils.
Kick back and enjoy this vibrant creation! The texture is silky smooth with a refreshing chill, while the flavor balances sweet pomegranate, zesty lime, and aromatic rum. Try serving it with a tropical fruit platter or by the pool for ultimate vacation vibes.
Lychee Blossom Mai Tai
Venturing into tropical cocktail territory? You’ve gotta try this Lychee Blossom Mai Tai—it’s fruity, floral, and totally refreshing. Perfect for sipping on a warm evening or impressing friends at your next get-together.
Ingredients
For the cocktail base:
– 2 oz light rum
– 1 oz orange curaçao
– 1 oz fresh lime juice
– 1/2 oz orgeat syrup
– 4 oz lychee juice
For garnish:
– 4 fresh lychees, peeled and pitted
– 1 lime wheel
– Fresh mint sprig
Instructions
1. Fill a cocktail shaker with ice cubes.
2. Pour 2 oz light rum into the shaker.
3. Add 1 oz orange curaçao to the shaker.
4. Squeeze 1 oz fresh lime juice into the shaker.
5. Measure and pour 1/2 oz orgeat syrup into the shaker.
6. Add 4 oz lychee juice to the shaker.
7. Secure the shaker lid tightly and shake vigorously for 15 seconds until well-chilled.
8. Fill a rocks glass with fresh ice cubes.
9. Strain the shaken mixture into the prepared glass.
10. Skewer 4 peeled and pitted fresh lychees onto a cocktail pick.
11. Place the lychee skewer across the top of the glass.
12. Garnish with 1 lime wheel on the rim of the glass.
13. Add a fresh mint sprig to the glass for aroma.
Really, this mai tai balances sweet lychee and tart lime with a smooth rum finish—the orgeat adds a subtle nutty depth. Serve it with extra lychees on the side for snacking, or float a edible flower on top for a gorgeous presentation.
Grapefruit Zest Mai Tai
Tired of the same old cocktails? You’ve got to try this Grapefruit Zest Mai Tai—it’s a tropical twist that’ll make your taste buds dance with its bright, citrusy kick and smooth rum finish.
Ingredients
For the cocktail:
– 2 oz white rum
– 1 oz orange curaçao
– 3/4 oz fresh lime juice
– 1/2 oz grapefruit juice
– 1/2 oz orgeat syrup
– 1 tsp grapefruit zest
– 1 cup ice cubes
For garnish:
– 1 slice grapefruit
– 1 sprig fresh mint
Instructions
1. Chill a cocktail shaker by filling it with ice cubes and letting it sit for 1 minute, then discard the ice.
2. Add 2 oz white rum, 1 oz orange curaçao, 3/4 oz fresh lime juice, 1/2 oz grapefruit juice, and 1/2 oz orgeat syrup to the shaker.
3. Tip: Use freshly squeezed juices for the best flavor—bottled versions can taste flat.
4. Add 1 tsp grapefruit zest to the shaker.
5. Fill the shaker with 1 cup ice cubes.
6. Secure the lid tightly and shake vigorously for 15 seconds until the outside of the shaker feels frosty.
7. Tip: Shake until you hear the ice rattling loudly—this ensures everything is well-chilled and mixed.
8. Strain the mixture into a glass filled with fresh ice cubes.
9. Garnish with 1 slice of grapefruit and 1 sprig of fresh mint.
10. Tip: Gently slap the mint sprig between your hands before adding it to release its aromatic oils.
Zesty and refreshing, this cocktail has a perfect balance of sweet, sour, and bitter notes with a fragrant aroma from the grapefruit zest. Serve it with a side of grilled pineapple for a tropical pairing that’ll transport you straight to the beach.
Almond Joy Mai Tai
Feeling tropical? You’ve got to try this Almond Joy Mai Tai—it’s like a vacation in a glass with all those coconut and chocolate vibes. Perfect for sipping on a warm evening or whenever you need a sweet escape.
Ingredients
For the cocktail base:
– 2 oz dark rum
– 1 oz coconut cream
– 1 oz almond syrup
– 0.5 oz lime juice
– 0.5 oz orange curaçao
For garnish:
– 1 tbsp shredded coconut, toasted
– 1 chocolate bar (dark or milk), for shaving
– 1 maraschino cherry
Instructions
1. Fill a cocktail shaker with ice cubes.
2. Pour 2 oz dark rum into the shaker.
3. Add 1 oz coconut cream to the shaker.
4. Measure and pour 1 oz almond syrup into the shaker.
5. Squeeze 0.5 oz fresh lime juice into the shaker.
6. Add 0.5 oz orange curaçao to the shaker.
7. Securely close the shaker and shake vigorously for 15 seconds until well chilled. (Tip: Shake until the shaker feels frosty to the touch for the best chill.)
8. Strain the mixture into a glass filled with fresh ice.
9. Toast 1 tbsp shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden brown.
10. Sprinkle the toasted coconut over the drink.
11. Use a vegetable peeler to shave thin curls from the chocolate bar directly onto the cocktail. (Tip: Chill the chocolate bar in the refrigerator for 10 minutes beforehand for easier shaving.)
12. Top the drink with 1 maraschino cherry. (Tip: For an extra fun touch, skewer the cherry on a cocktail pick before adding it.)
Mmm, this drink is all about that creamy, nutty goodness with a hint of citrus zing. The toasted coconut adds a nice crunch, while the chocolate shavings melt into each sip—try serving it with a side of roasted almonds for a full Almond Joy experience!
Basil Citrus Mai Tai
Unwind with a refreshing twist on the classic mai tai—this basil citrus version brings herbal brightness to your cocktail hour. You’ll love how the fresh basil complements the tropical citrus flavors, making it perfect for summer sipping.
Ingredients
For the cocktail:
– 2 oz white rum
– 1 oz fresh lime juice
– 1 oz fresh orange juice
– ½ oz orgeat syrup
– ¼ oz simple syrup
– 4 fresh basil leaves
– 1 cup ice cubes
For garnish:
– 1 fresh basil sprig
– 1 lime wheel
Instructions
1. Place 4 fresh basil leaves in a cocktail shaker.
2. Gently muddle the basil leaves for 10 seconds to release their oils without tearing them—this preserves the fresh flavor.
3. Add 2 oz white rum, 1 oz fresh lime juice, 1 oz fresh orange juice, ½ oz orgeat syrup, and ¼ oz simple syrup to the shaker.
4. Fill the shaker with 1 cup ice cubes.
5. Secure the lid tightly and shake vigorously for 15 seconds until the shaker feels frosty cold.
6. Strain the mixture into a rocks glass filled with fresh ice to avoid dilution from the shaking ice.
7. Garnish with 1 fresh basil sprig and 1 lime wheel placed on the rim for an aromatic touch.
A vibrant herbal aroma greets you first, followed by a balanced sweet-tart sip with the basil adding a garden-fresh note. Serve it alongside grilled pineapple skewers for a tropical pairing, or float an edible flower on top for a fancy touch at your next gathering.
Lavender Honey Mai Tai
Craving a tropical escape with a floral twist? You’ve got to try this lavender honey mai tai. It’s the perfect balance of sweet, tart, and aromatic—like a vacation in a glass.
Ingredients
For the lavender honey syrup:
– 1/2 cup honey
– 1/2 cup water
– 1 tbsp dried culinary lavender
For the cocktail:
– 2 oz light rum
– 1 oz orange curaçao
– 3/4 oz fresh lime juice
– 1 oz lavender honey syrup
– Ice cubes
– Fresh mint sprig and lime wheel for garnish
Instructions
1. Combine 1/2 cup honey, 1/2 cup water, and 1 tbsp dried culinary lavender in a small saucepan.
2. Heat the mixture over medium heat, stirring constantly until the honey dissolves completely, about 2-3 minutes.
3. Remove the saucepan from heat and let the syrup steep for 10 minutes to infuse the lavender flavor.
4. Strain the syrup through a fine-mesh sieve into a jar, pressing on the lavender to extract all liquid.
5. Chill the lavender honey syrup in the refrigerator for at least 30 minutes until cold.
6. Fill a cocktail shaker with ice cubes.
7. Pour 2 oz light rum, 1 oz orange curaçao, 3/4 oz fresh lime juice, and 1 oz chilled lavender honey syrup into the shaker.
8. Shake vigorously for 15 seconds until the outside of the shaker feels frosty.
9. Fill a rocks glass with fresh ice cubes.
10. Strain the cocktail into the prepared glass.
11. Garnish with a fresh mint sprig and a lime wheel on the rim.
Just imagine sipping this—it’s silky smooth with a hint of floral sweetness that plays off the zesty lime. Perfect for serving with grilled pineapple skewers or enjoying on a warm evening porch.
Conclusion
You’ve just discovered 27 vibrant Mai Tai recipes to bring tropical bliss to your home bar! We hope this collection inspires you to mix up some sunshine. Try your favorites, leave a comment sharing which ones you loved, and don’t forget to pin this article on Pinterest to save these delicious recipes for your next cocktail hour. Cheers to your tropical adventures!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
