The Phix: Black Mai Tai

The Mai Tai is claimed to have been invented in the early 1940s at the restaurant, Trader Vic’s, in California — one afternoon, the owner, Victor J. Bergeron, created a little something for friends who were visiting from Tahiti.

Upon tasting it they cried out “Maita’i roa ae!” (figuratively meaning ‘out of this world’).

Add aged spiced rum to the traditional recipe of gold rum, orgeat syrup (made from almonds), a squeeze of lime and a touch of orange-based liqueur and well… you have yourself the sweet, spicy, tropical, and marzipan goodness that is the Black Mai Tai.

This cocktail is dead easy to make.

Mai Tai variations | Images (clockwise around): Johnny Silvercloud | H.C. | Dulouz Cats

What you’ll need:

  • The Kraken black spiced rum (45ml)
  • Gold rum of any sort (perhaps Mount Gay or Bacardi) (15ml),
  • Orange curacao (otherwise, a triple sec like Cointreau(15ml)
  • Orgeat syrup (15ml)
  • Lime juice (30ml)

Garnish: used lime half, mint sprig and maraschino cherry (or any other tropical fruits/flowers)

The Kraken puts a beast in your belly | Image: Francis Storr

What you’ll do:

  1. Pour all ingredients into a cocktail shaker.
  2. Shake hard for 10 seconds.
  3. Strain cocktail into a rocks glass filled with ice.
  4. Garnish with the used lime half, maraschino cherry and mint sprig… or your choice of tropical botanicals.

Bulk Mai Tais | Image: Soozums

Done and dusted.

Congrats, you have just made a Tiki-inspired modern favourite, the Black Mai Tai. It’s time to put the beast in your belly.


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