I’ve been meaning to share this epic mai tai recipe with you for months! I found the recipe in my friend Alana Kysar’s beautiful new cookbook, Aloha Kitchen (affiliate link). Alana is effusive and thoughtful, hard working and talented, and you would know this all by glancing at her book. She sent me a copy and I’ve learned so much about Hawaiian culture and cuisine from it.
Her mai tai recipe is in the drink section at the back of the book. I’ve been wanting to learn how to make a proper tiki drink ever since we got a tiki bar in town, so here we are.
Alana says, “The mai tai is commonly associated with Hawaii, despite is California origin. Whether you believe Don the Beachcomber or Trader Vic invented the drink, its strong tie to the islands remains. If you’ve ordered them in the past, chances are you’ve had varied experiences, ranging from great to terrible and everything in between.”
This mai tai recipe is well balanced, deliciously tropical, and quite boozy, like a mai tai should be. Your average cocktail contains one-and-a-half ounces of liquor, and this one contains three ounces of rum. You have been warned.
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