• 1 ½ ounces light rum
• 1 ounce orange liqueur
• 1 ounce lime juice
• ½ ounce almond liqueur
• 1 ounce dark rum
• Garnish: Pineapple wedge, cocktail cherry, paper cocktail umbrella

Variations:

Coconut Mai Tai:

• Replace light rum with coconut rum.
• Swap lime juice with coconut cream.
• Garnish with toasted coconut flakes.

Melon Mai Tai:

• Use melon liqueur instead of almond liqueur.
• Add a splash of pineapple juice.
• Garnish with melon balls.

Mango Mai Tai:

• Reduce lime juice to ½ ounce.
• Add 1 ounce of mango juice or mango purée.

Passion Fruit Mai Tai:

• Incorporate 1 ounce of passion fruit purée.

Matcha Mai Tai:

• Mix in ¼ teaspoon of matcha powder.

Blueberry Mai Tai:

• Substitute almond liqueur with blueberry liqueur.
• Muddle a few fresh blueberries into the mix and garnish with extra berries.

Pineapple Mai Tai:

• Add 1 ounce of pineapple juice.
• Use spiced rum for added depth.

Ginger Mai Tai:

• Replace almond liqueur with ginger syrup.
• Add ¼ teaspoon of ginger paste.

Hibiscus Mai Tai:

• Swap almond liqueur for hibiscus syrup.

Kiwi Mai Tai:

• Muddle 2 slices of ripe kiwi in the shaker before mixing.
• Garnish with kiwi slices.