Golden and fragrant, the Mai Tai with Spiced Rum captures the warmth of the tropics with a bold twist. The spices in the rum blend seamlessly with lime and almond, delivering a cocktail that’s refreshing, complex, and endlessly enjoyable.
Equipment
You’ll need just a few simple tools to bring this island classic to life:
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Cocktail shaker: For mixing and chilling.
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Jigger: For accurate measurements.
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Strainer: To achieve a smooth pour.
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Rocks glass or tiki mug: For that tropical presentation.
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Ice cubes or crushed ice: Essential for refreshment.
Ingredients
Each element contributes to the perfect harmony of spice, citrus, and sweetness:
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2 oz spiced rum — The flavorful base, rich with warm spice notes.
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0.75 oz fresh lime juice — Adds tangy brightness.
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0.5 oz orange curaçao — Sweet citrus depth.
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0.5 oz orgeat syrup (almond syrup) — Smooth nutty sweetness.
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0.25 oz simple syrup (optional) — To balance tartness.
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Ice cubes or crushed ice — Keeps it cool and refreshing.
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Garnish: Mint sprig, lime wheel, and a cherry or pineapple wedge.
Instructions
Make your Mai Tai with Spiced Rum in just a few easy steps:
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Fill a cocktail shaker with ice.
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Add spiced rum, lime juice, orange curaçao, orgeat syrup, and simple syrup.
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Shake vigorously for about 10 seconds to chill and mix.
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Strain into a rocks glass filled with crushed ice.
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Garnish with a mint sprig, lime wheel, and cherry or pineapple slice.
Tasting Notes
The Mai Tai with Spiced Rum brings warmth and tropical sweetness together beautifully.
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Aroma: Almond, citrus, and baking spices.
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Color: Golden amber with a sunlit glow.
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Taste: Sweet and tangy with hints of vanilla, clove, and toasted almond.
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Mouthfeel: Smooth and velvety, with a crisp citrus finish.
Similar Cocktails
If you love the Mai Tai with Spiced Rum, try these tropical favorites:
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Classic Mai Tai: The traditional version with aged or dark rum.
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Pineapple Rum Punch: A fruitier, lighter tropical cocktail.
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Dark ‘n’ Stormy: Rum and ginger beer for a spicy contrast.
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Painkiller: Rum, coconut cream, pineapple, and nutmeg.
History
The Mai Tai was originally created in the 1940s by tiki bartenders Trader Vic and Don the Beachcomber, both claiming credit for its invention. The name “Mai Tai” comes from the Tahitian phrase “Maita’i roa ae!” — meaning “Out of this world!”
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The drink became a symbol of Tiki culture in mid-century America.
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Modern twists like the Spiced Rum version add depth and warmth while keeping the tropical essence alive.
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It remains one of the most beloved rum cocktails worldwide.
Quick Pro Tips
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Use quality orgeat syrup: It’s key to the drink’s signature nutty flavor.
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Choose a rich spiced rum: The deeper the spice blend, the more aromatic your cocktail.
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Crushed ice works best: Keeps it chilled and visually appealing.
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Don’t overshake: Maintain a smooth texture.
When to Serve
The Mai Tai with Spiced Rum shines at any event that calls for tropical flavor and festive energy.
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Beach parties: Pure vacation in a glass.
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Summer BBQs: Refreshing and crowd-pleasing.
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Tiki nights: A must-have for any themed event.
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Relaxed evenings: Escape to island bliss at home.
