This pineapple Mai Tai is a Hawaiian favorite. This simple drink recipe comes with easy instructions for making a single cocktail or a pitcher – perfect for parties!
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Want to take things to the next level? Pair your tropical cocktails with a Hawaiian dish like Macadamia Nut Hummus, Poke Bowls, Grilled Mango Chicken or Hawaiian Coleslaw.
Rick and I love going to Hawaii. Actually we’re very lucky in the fact that Rick has to go there for business at least once a year. And I get to just veg out and chill.
Which is good, because Rick doesn’t really go on tropical vacations to lay by the pool or on the beach. He’s more into adventure – hiking, paddle boarding, snorkeling, etc.
But we do get into a little Hawaiian routine when we’re there. We normally wake up super early (easy to do with the time zone difference from the western united states), grab some Kona coffees, and head to the hot tub while we finish those.
Then, every evening we head to the local bar for Happy Hour Mai Tais.
What is a Mai Tai Cocktail?
- It’s said that the actual mai tai was created in 1944 by the founder of Trader Vic’s, Victor Bergeron. Since then, it’s become very popular in tiki culture.
- A Mai Tai is a rum based cocktail. The classic version with light and dark rums, almond syrup and A traditional Mai Tai is a rum based cocktail. The classic version has light and dark rums, almond syrup and fruit juice (pineapple and lime). They pack a serious punch due to all the alcohol in them. And they’re one of the best tiki drinks in my opinion.
What is the Best Rum for a Mai Tai?
The original Mai Tai recipe uses light and dark rum. You want to be sure to use a good-quality rum, since this cocktail is mostly rum based. However, this is also not the time to reach for your most expensive bottle of aged rum, since its flavor will become diluted.
Here are some great rum options for making a real Hawaiian Mai Tai drink. They can be found in the liquor store for under $30:
- Bacardi Silver
- Cruzan Aged White Rum
- Havana Club Anejo Blanco Puerto Rican Rum
As for the dark rum, and mid-quality dark rum will do (since it’s just a float), but you do NOT want spiced rum for this recipe.
Mai Tai Ingredients
- Light Rum (also called silver rum or white rum)
- Dark Rum (not spiced)
- Pineapple Juice (this is not traditional, but I love it in my version)
- Cointreau (or triple sec or any orange liqueur – read about the differences here)
- Orgeat (almond syrup or Disaronno)
- Lime Juice (fresh squeezed)
What is Orgeat?
- Orgeat syrup is made from blanched almonds and orange flower water. It has a delicious, creamy & nutty flavor that is essential to the maitai. However, if you are unable to find orgeat, or if you don’t want to purchase it specifically for this recipe, you can substitute Disaronno or almond syrup.
You will also need
- Cocktail Shaker
- Highball Glasses (or a double old-fashioned glass or rocks glass)
- Straws
How to Make It
- Combine pineapple juice, light rum, cointreau, lime juice, and orgeat in a cocktail shaker.
- Shake with ice. Add ice to the cocktail shaker, then cover and shake well, until chilled.
- Strain. Strain the mixture into a glass filled with fresh ice.
- Top with dark rum.
- Garnish. Sprig of mint, lime wheel, pineapple spear, if desired.
- Serve. Love at first sip.
How to Make a Pitcher of Mai Tais
- Simply use the recipe card below and adjust the original recipe to “8 servings” by clicking on the box. Add all ingredients (including dark rum) to a pitcher and stir to combine. Add ice and serve.
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- Jungle Bird Cocktail
- Tropical Pineapple Cocktail Recipe
- Grilled Pineapple Margarita with Jalapeno
- Cherry Moscow Mule
- Paloma Cocktail Recipe
More Classic Cocktail Recipes
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Hawaiian Mai Tai Recipe
Ingredients
- 1 1/2 ounces pineapple juice
- 1 1/2 ounces light rum
- 3/4 ounce cointreau (or triple sec or Gran Marnier)
- 3/4 ounce fresh lime juice
- 1/2 ounce orgeat
- 1/2 ounce dark rum
To Garnish:
- Pineapple wedge
- Maraschino cherries
Instructions
- Mix pineapple juice, light rum, cointreau, lime juice, and orgeat in a cocktail shaker with ice. Shake and strain over ice. Float dark rum on top.
Equipment
I’ve been looking for glasses like in your recipe photo! Where did you get them— pls and thank you!
Can’t wait to try this drink. We all need a little tropical happy right now.
Hi Chelsey! I actually found these at Target! They also sell them at Crate & Barrel. 🙂
This recipe is ALL THAT! I used blue curacao for a standout look…major hit in this household.
Thanks Dan – Love your idea to use blue curacao!
Thank you for this delicious recipe! I made this recipe in a large batch for my daughter’s wedding that was scheduled for Hawaii, but got COVID cancelled (3 times), and turned into a small, beautiful backyard wedding. I mixed a day ahead, and the day of the celebration I poured into a large glass beverage dispenser and added lime slices, pineapple wedges and cherries. It was easy, elegant and tasty!
I love this story Goldy – Thanks so much for sharing!
This was perfect!! Thank you for a great recipe.
Our family used to get Mai Tai’s at a great local Chinese restaurant that has yet to reopen after COVID. We hope to see them again soon, but this was a fun way to keep the tradition going at home in the meantime.
Your brainchild recipe moves to the top of my Mai-Tai rotation. Slightly more “adult” due to less sweetness than most of the ones I’ve had or prepared. I experimented by mixing all of the ingredients together, pouring into individual glasses, and freezing early in the day. WOW, Mai-Tai slush!
That sounds amazing right about now Jeff!
Boooooo
You millennials suck.
You are so boring and uninventive it’s crazy.
There isn’t pineapple juice in a Mai Tai.
Right if you use any juice it’s orange . But a real mia tia doesn’t use juice
It’s mostly rum
“Aloha! As soon as I laid eyes on this captivating title, I knew I was in for a tropical treat. The Mai Tai, a Hawaiian classic cocktail, is like a sip of paradise in a glass, and this recipe does it justice. The author has done a phenomenal job of capturing the essence of this iconic drink, taking us on a virtual journey to the sun-kissed shores of Hawaii. The blend of premium rum, citrus juices, and the subtle touch of almond syrup is pure magic for the taste buds. The accompanying step-by-step instructions and expert tips ensure that even novice mixologists can create a masterpiece. I can almost feel the gentle ocean breeze and hear the rhythmic waves while envisioning myself sipping on this delightful concoction. Kudos to the author for sharing this recipe and allowing us to bring a slice of the Hawaiian paradise into our homes. Mahalo!”