Recipe: Mai Tai

The secret to a great Mai Tai is that you should taste the rum, and the drink should be otherwise tart.

    • 2 ounces Appleton 21-Year-Old rum
    • ¾ ounce lime juice
    • ½ ounce Cointreau
    • ¼ ounce rich simple syrup
    • bar spoonful of Orgeat syrup
    • float of Demerara rum on top (optional)

Combine all ingredients except for Demerara rum with ice in a shaking tin and shake, straining over crushed ice. Float Demerara rum on top and garnish with mint sprig.

To find out about the best place in the world to get an authentic Mai Tai, click here for Derek's article.

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Derek Brown is a writer, illustrator, bartender, and co-owner of acclaimed bars The Passenger and Columbia Room in Washington, D.C. He sits on the board of directors for the Museum of the American Cocktail. More

Derek Brown is a writer, illustrator, bartender, and co-owner of acclaimed bars The Passenger and Columbia Room in Washington, D.C. He travels throughout the country and around the world in search of great drinks, and the stories behind them. Derek's methodical approach to cocktails was profiled in the Wall Street Journal's "A Master of Mixological Science" and his martini lauded as the best in America by GQ. He's been in numerous media outlets featuring his approach to better drinking, including CNN, The Rachel Maddow Show and FOX. Derek is a founding member of the D.C. Craft Bartender's Guild and on the board of directors for the Museum of the American Cocktail.

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