Tropical vibes in one glass! Bright, refreshing, and poured over ice, this Mai Tai brings together rum, orange liqueur, and creamy blended pineapple for a sunny escape every time you pour it.
During my stay at the Hilton Bora Bora Nui Resort & Spa, I took part in their “cocktail class”, where the bartender showed us how to make their signature drink. I had to bring the recipe home and share it with you all.
What I love most about their version is the creaminess. I had no idea that blending pineapple juice was all it took to get that creamy look and taste. I always assumed they added some kind of cream liqueur. Instead, the secret is using very good pineapple juice. The thicker it is, the creamier and smoother the final drink becomes, with clear layers forming in the glass.
This recipe is very easy to prepare, and the result is wonderful. I have made it a few times since we came back, and every sip brings back such lovely memories. Cheers!
What is Mai Tai?
The Mai Tai is a classic tropical rum cocktail created in the 1940s and usually linked to Trader Vic, also known as Victor Bergeron, who made it in Oakland, California, in 1944. The story says he mixed aged Jamaican rum with lime juice, orange curaçao, orgeat, and simple syrup, served it to friends visiting from Tahiti, and one of them said “Maita’i!” which means “excellent” in Tahitian, and the name stayed.
The drink is known for its bright citrus flavour and strong rum base, and it is usually shaken, poured over crushed ice, and served with a lime wedge or mint.
Why We Love Classic Mai Tai
- Rum mixed with citrus liqueur brings a clear, bright taste that stays refreshing from the first sip to the last.
- Refreshing enough for sunny afternoons but still flavourful enough for evenings.
- Pairs well with simple appetisers, seafood, and fruit-based dishes for a light, refreshing spread.
Key Ingredients for Mai Tai
Rum
Uses dark and white rum together to bring warm richness and light smoothness in one mix, giving the drink a clear rum flavour with a soft finish.
Triple Sec
Offers bright citrus flavour with light sweetness and a clean orange aroma. The crisp fruit tone lifts the drink and blends naturally with the pineapple.
Orange Curaçao
Adds a fuller orange flavour with gentle sweetness and a slight bitterness that rounds out the citrus profile. The richer taste works well with both the rum and the blended fruit.
Grenadine Syrup
Brings a mild fruity sweetness and a light red colour that adds contrast to the drink. The gentle fruit flavour pairs well with the citrus and pineapple.
Find the complete list with measurements in the recipe card below.
How to Make Mai Tai
Step 1: Put the pineapple juice in a blender and blend until it becomes pale and creamy.
Step 2: Fill a tall cocktail glass with ice cubes until it’s about ¾ full.
Step 3: Add the dark rum, white rum, triple sec, and orange curaçao.
Step 4: Pour the blended pineapple juice over the top.
Step 5: Add the grenadine syrup and serve.
Frequently Asked Questions
Yes. Fresh juice gives a smoother blended layer and a lighter colour. Blend it well so it becomes creamy before pouring.
No. Shaking flattens the blended pineapple layer. Build the drink directly in the glass to keep the separation between the alcohol, pineapple foam, and grenadine.
Yes. You can use half the amount of rum and keep the rest of the ingredients the same. The drink stays balanced because the pineapple layer provides most of the body.
You can use another orange liqueur with a similar strength, such as extra orange curaçao. Use the same amount so the citrus flavour stays balanced.
Extra Help from the Kitchen
Use Very Cold Ingredients – Cold rum and cold juice help the layers stay distinct, as warmer liquids blend too quickly once poured over the ice.
Avoid Overfilling the Glass – Leave a little space at the top so the blended pineapple layer can sit neatly without spilling.
Keep the Blender Jug Cold – Chilling the jug for a few minutes before blending helps the pineapple foam hold its volume for longer.
Use a Narrow Spout for Pouring – A jug or small pitcher with a pointed spout gives more control, so the blended juice settles gently without disturbing the alcohol layer.
Measure the Alcohol Accurately – Equal quantities of dark rum, white rum, and triple sec keep the drink balanced across multiple servings and prevent the citrus elements from overwhelming the pineapple foam.
Variations and Twists
Coconut Mai Tai – Add 1 teaspoon coconut cream to the pineapple juice before blending and swap the white rum for coconut rum for a smooth, tropical finish.
Banana Mai Tai – Add ½ tablespoon banana liqueur and 1 tablespoon orange juice to the alcohol before the blended pineapple layer for a warm fruit sweetness.
Watermelon Mai Tai – Add 2 tablespoons watermelon juice to the alcohol and reduce the grenadine slightly for a lighter pink base with a fresh fruit note.
Pineapple Rum Mai Tai – Replace the white rum with pineapple rum and add 1 tablespoon extra pineapple juice for a fuller fruit body.
Storage and Shelf Life
Store blended pineapple juice in the fridge for up to 2 hours in a covered container. Keep the alcohol mixture separate until serving, as assembling the drink ahead causes the layers to merge and the ice to dilute the flavours.
Freezing is not suitable because the texture of the blended juice changes once thawed. Assemble the drink only when ready to serve, pouring the alcohol first, then the blended juice, and finishing with grenadine.
More Easy Homemade Drinks
Mai Tai Recipe
Tropical vibes in one glass! Bright, refreshing, and poured over ice, this Mai Tai brings together rum, orange liqueur, and creamy blended pineapple for a sunny escape every time you pour it.
Ingredients
- ½ shot dark rum
- ½ shot white rum
- ½ shot triple sec
- 1 splash orange curaçao
- 1 tsp grenadine syrup
- pineapple juice*
- ice cubes
Instructions
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Put the pineapple juice in a blender and blend until it becomes pale and creamy.
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Fill a tall cocktail glass with ice cubes until it’s about ¾ full.
-
Add the dark rum, white rum, triple sec, and orange curaçao.
-
Pour the blended pineapple juice over the top.
-
Add the grenadine syrup and serve.
Recipe Notes
*The thicker the pineapple juice is, the creamier it turns once blended, and the final drink looks better because the layers stay separate. Mine was on the watery side compared to the one I tried in Bora Bora, yet it still tasted amazing.
I see the name Mai Tai and I want to start singing from South Pacific. 🙂 This looks so pretty!
Thanks for the recipe Manu! Mai Tai’s always make me think of being on holiday which is a feeling that I love 😀