Tiki Cocktail Recipe: Pasión’s Mai Tai

mai tai cocktail

The Mai Tai at Pasión is served with a flaming hollowed out lime.

The Mai Tai is a classic in the tiki canon of cocktails, and for good reason; it is potent and delicious. The 17 year-old Wray & Nephew rum originally used to make the iconic Mai Tai, as created by tiki vanguard Trader Vic in the 1940s, is no longer available, so the bar manager at Pasión, a tiki-focused bar in Buffalo, uses Denizen Merchant’s 8-Year-Old Rum, which combines styles from Jamaica and Martinique to approximate the blend Trader Vic switched to when the Wray & Nephrew supply ran dry. Together with Pierre Ferrand Dry Orange Curaçao (not the blue stuff) and almond-based orgeat, it’s sweet but not cloying and definitely reminiscent of your last Caribbean getaway.

pasion mai tai ingredients

Mai Tais are easy to make at home with just a few tiki ingredients.

Pasión’s Mai Tai

2 ounces Denizen Merchant’s 8-Year-Old Rum
1/2 ounce Pierre Ferrand Dry Orange Curaçao
1/2 ounce orgeat
1 ounce freshly squeezed lime juice
1/8 ounce simple syrup

Cocktail shaker
Lewis ice bag and mallet (for crushing ice)

Short tiki mug

Garnish (optional)
Bamboo straw
Bamboo knot cocktail pick
Fresh flowers
Orange peel
Cinnamon stick
Glass charms


  1. Using a jigger to measure precisely, pour all of the ingredients into a cocktail shaker two-thirds to three-quarters full of ice.
  2. Cap the shaker and shake vigorously for 15 seconds (a little less if you are using small chunks of ice).
  3. Pour, strained, into a tiki mug filled with crushed ice.
  4. Garnish with freshly grated nutmeg and any edible elements and/or tiki ephermea you’d like!

mai tai nutmeg

Related Articles:

No Comments

Be the first to leave a comment.

Leave a Reply

Your name is required.
Comment field is required.