help with mai tai

Never made this drink but get it occassionally when I’m at teppanyaki, PF Chang, etc…

Want to make this weekend and was looking for any good recipe suggestions… thanks in advance !!

Just one key ingredient: Warm weather and a pool (with cabana boy).


Here’s the recipe from the Mai Tai Bar at the Royal Hawaiin" onclick=";return false;

And that’s a good Mai Tai

Looks good! and Kara, if you need a cabana boy, I’m very good with skimmers and towels! neener

Recipe #3 is what I use most often. I love a good Mai Tai
Bartending/Cocktails/Mai Tai - Wikibooks, open books for an open world" onclick=";return false;

Can you fake a Spanish accent? And how tan do you think you can get? And are you ok with shaving your entire body?

That will give you about 25 minutes.

Thanks for the prompt responses.

Lest people think I was being lazy by asking here, usually this is the kind of thing I would easily solve through a google search. However, I got so many different answers, it seems there is no consistency to the mai tai.

Even the two recipes suggested here are pretty different in liquors and juices. Luckily, I’ll be somewhere I’m not driving that night, so I’ll make both and have a taste-off!

Thanks again- Kyle

I used to be a bartender, and I never used orange liqueur in mine. I used Creme de noyeaux rather than the orgeat syrup. It was pretty similar to the one Carrie posted. I also used a tiny dash of grenadine.

Find the Trader Vic’s recipe…

Here is the recipe for the Lapu Lapu (a variation of the Mai Tai) from The Royal Hawaiian in Laguna Beach. It is delicious as it is potent. Served in a large Brandy snifter…having more than one is not recommended, will knock you on your keister!

Chief Lapu Lapu

1 ½ ounces Coruba dark Jamaican rum
1 ½ ounces Don Q Cristal light Puerto Rican rum
2 ounces fresh lemon juice
3 ounces fresh orange juice
1 ounce simple syrup
¾ ounce passion fruit syrup

Place all ingredients except peel into shaker, add ice, shake and strain into large snifter with fresh ice. Garnish with orange peel. Serves one.
Passion Fruit Syrup

½ cup passion fruit pulp
(from about 7 ripe fruits; or use Goya Passion Fruit Pulp)
1 cup water
1 cup sugar

Combine all ingredients and boil on medium high, stirring until sugar dissolves. Reduce to low and simmer until syrup is reduced to 1 ½ cups. Transfer to container and refrigerate; keeps two days.

Beware, this cocktail is DANGEROUS!! It’s fueled many shenanigans, tomfoolery and high jinks.