Before I left home for college, my mom decided it was time to tell me about the one time she got drunk. She kept it brief, but it involved a boat and drinking three mai tais, one of the most beloved tiki cocktails, over the course of an evening. (There was probably more to the story than I’m remembering at this point, but I’m pretty sure I tuned it out.)

Made with two types of rum, orange liqueur, lime juice, and orgeat (almond-flavored syrup), mai tais are refreshing and citrusy with just the right amount of sweetness, yet they can be sneakily strong. After sipping on more of them than I care to disclose, I finally nailed down my ideal recipe. I skip the classic rum float altogether, which puts the alcohol too front and center, and call for adding the white and dark rums directly to the cocktail shaker (if you don’t have one, we’ve got you covered with this hot tip). The result is a well-balanced, rum-forward drink that’ll keep you company all night long, whether you’re on a boat or on your couch.

Why you’ll love it

Key ingredients in a mai tai

Helpful swaps

Mai Tai

Serves 1

Ice

1 ounce freshly squeezed lime juice (from 1 medium lime)

1 ounce white rum

1 ounce dark rum

3/4 ounce orgeat

1/2 ounce Grand Marnier

Garnish options: lime wheel, fresh mint sprig, and/or maraschino cherry

1. Fill a rocks or old-fashioned glass with ice. Place 1 ounce lime juice, 1 ounce white rum, 1 ounce dark rum, 3/4 ounce orgeat, and 1/2 ounce Grand Marnier in a cocktail shaker. Fill the shaker with ice, seal, and shake until the outside of the shaker is very frosty, about 20 seconds.

2. Pour through a fine-mesh strainer into the glass. Garnish with a lime wheel, fresh mint sprig, and/or maraschino cherry, if desired.

(Kristina Razon is a deputy food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2026 Apartment Therapy. Distributed by Tribune Content Agency, LLC.