The mai tai is a creation of the West. The original featured aged rum, lime juice, and orange liqueur, with a bit of orgeat (almond-flavored syrup).

Classic Tiki Mai Tai cocktail recipe from The Sunset Cookbook featuring white, gold, and dark rum along with orange curacao and orgeat rock candy syrup.

The Sunset Cookbook,  – July 27, 2010

Serves: 1
Time: 5 minutes

  • 2 tbsp. each white (light) rum and gold rum
  • 1 tbsp. each orange curaçao, orgeat, rock candy syrup (see below), and fresh lime juice
  • 2 tbsp. dark rum

1. Into a cocktail shaker, pour white and gold rums, curaçao, orgeat, rock candy syrup, and lime juice. Fill with ice cubes, cover, and shake vigorously.

2. Strain into an ice-filled 8- to 12-oz. glass. Slowly pour dark rum onto top of drink.

Quick Tips: Rock candy syrup is simple syrup with a hint of vanilla; look for it and orgeat where other cordial syrups are sold.

Per serving: 320 cal., 0% from fat; 0 g protein; 0 g fat; 27 g carbo (0 g fiber); 15 mg sodium; 0 mg chol.

More: Iconic Western dishes from The Sunset Cookbook

Keep Reading: