A Mai Tai is a surprisingly refreshing cocktail that conjures up memories of sitting beachside on a tropical island. It’s a rum based drink with a delicious blend of citrus flavors that perfectly balances any sweetness.

Mai Tai cocktail in a highball glass garnished with a pineapple wedge and cherry.

While this recipe is not 100% true to the original cocktail, it’s not cloyingly sweet like many Mai Tai recipes that you find beachside catering to tourists. I happen to like a little pineapple juice in my Mai Tai, otherwise it’s pretty much straight liquor. Not to say that this one doesn’t still pack a bit of a punch—sip slowly!

Yes, you can buy a Mai Tai mix and simply add rum, but I promise it doesn’t taste nearly as good. Besides, why would you when the recipe is so simple to make on your own at home? Let’s have a Mai Tai for happy hour 😊

FAQs:

What is a Mai Tai?

The classic Mai Tai (created by Trader Vic in 1944) was a blend of aged rum, fresh lime juice, orange curaçao, orgeat syrup, and demerara simple syrup. Over the years, the recipe has been modified in many ways, often to the disdain of purists. I say drink what you like.

What’s the best rum for a Mai Tai?

An aged, gold rum is traditional with a float of dark rum added later. With that said, I used silver rum in my version simply because that’s what I like.

Ingredients for a Mai Tai Cocktail:

Silver rum (such as Bacardi silver)
Orange liqueur (such as Grand Marnier)
Orgeat syrup (or Amaretto)
Fresh squeezed lime juice
Dark rum (such as Myers’s)

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Braised Tofu in Clay Pot is a comforting and flavorful dish often found in Asian cuisine. This recipe highlights the rich taste of tofu simmered with vegetables and a savory sauce.

Ingredients

Firm tofu, cut into cubes
2 tablespoons vegetable oil
1 medium onion, sliced
2-3 cloves garlic, minced
1-inch piece ginger, sliced
1 carrot, sliced
1 cup shiitake mushrooms (fresh or dried, if using dried, soak them in water until softened)
2 tablespoons soy sauce
1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option)
1 tablespoon rice wine (or cooking wine)
1 teaspoon sesame oil
1 teaspoon sugar (to balance flavors)
1 cup vegetable broth or water
2 green onions, chopped (for garnish)

Description

Bánh Xèo is a popular Vietnamese dish known as a crispy savory pancake. It’s typically filled with shrimp, pork, bean sprouts, and various herbs, making it a delightful and flavorful meal. The name “bánh xèo” translates to “sizzling cake,” which refers to the sound it makes when the batter is poured into the hot pan.

Ingredients

For the Batter:

1 cup rice flour
1/4 cup cornstarch
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1 1/2 cups coconut milk (or water)
1/2 cup water
1 green onion, finely chopped

For the Filling:

200 g (7 oz) shrimp, peeled and deveined
100 g (3.5 oz) pork belly or thinly sliced pork shoulder
1 cup bean sprouts
1 cup mung bean sprouts (optional)
Fresh herbs for serving (e.g., lettuce, mint, cilantro, basil)

Description

Cashew Chicken is a popular Chinese-American dish that features tender chicken pieces stir-fried with crunchy cashews and vegetables in a savory sauce. It’s known for its rich flavor and delightful texture, making it a favorite among many.

Ingredients

Chicken breast: 1 lb, boneless and skinless, cut into bite-sized pieces
Cashews: 1 cup (roasted and unsalted)
Bell pepper: 1 (red or green), sliced
Onion: 1 medium, sliced
Garlic: 3 cloves, minced
Ginger: 1 tsp, minced (optional)
Vegetable oil: 2-3 tbsp

For the Marinade

Soy sauce: 2 tbsp
Cornstarch: 1 tbsp
Sesame oil: 1 tsp (optional)
Black pepper: 1/4 tsp

For the Sauce

Soy sauce: 3 tbsp
Oyster sauce: 1 tbsp (optional)
Chicken broth or water: 1/2 cup
Brown sugar: 1 tbsp
Cornstarch: 1 tsp mixed with 2 tbsp water (for thickening)
Rice vinegar: 1 tbsp (optional)

Description

Cao Lầu is a traditional dish from Hoi An, Vietnam, featuring thick rice noodles served with pork, fresh herbs, and a flavorful broth. The dish is known for its unique noodles, which are made with a specific type of water from the region and often have a slight chewiness.

Locally sourced ingredients feature prominently in Hoi An cuisine. From the abundance of rice milled from the paddies surrounding the city to the crisp herbs and greens of the local organic Tra Que gardens. It is the freshness of these ingredients that give Hoi An’s local dishes their unique flavour.

Cao lau is a perfect example of this. Made up of sliced roast pork, squares of crispy pork fat, bean sprouts, herbs and greens. The famous Lau noodles then, of course, complete the dish. These noodles are traditionally made from well water, sourced from a few remaining wells in the Old Town, making cao lau unique to Hoi An. Vegetarian versions of this dish are also readily available.

Easy Mai Tai Recipe

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Ingredients for a Mai Tai Cocktail:

Maitai

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Braised tofu in clay pot

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Ingredients

Banh Xeo

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Ingredients

For the Batter:

For the Filling:

Cashew chicken

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Ingredients

For the Marinade

For the Sauce

Cao Lau Noodles

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Ingredients for a Mai Tai Cocktail:

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