Variation of the Mai Tai · Modern Riff

Mezcal Mai Tai

The Mai Tai with a smoky heart — mezcal split into the rum for a savoury, modern tiki drink.

Mezcal Mai Tai cocktail
Shaken · Crushed Ice Mezcal & Rum Modern Riff Tiki

The Mezcal Mai Tai splits the base between aged rum and mezcal. The orgeat and curaçao stay; the mezcal threads woodsmoke through the almond and orange, turning a tropical classic into something darker and more savoury.

Tiki, with a little smoke drifting across the beach.

Smoke Among the Almonds

The Mai Tai's signature is orgeat — a sweet almond syrup — set against rum and lime. Mezcal's smoke is an unexpectedly good fit: it gives the nutty sweetness a savoury counterweight, and keeps the drink from leaning too far toward dessert.

Split, Don't Replace

An all-mezcal Mai Tai loses the rum's tropical roundness. The better move is a split base — aged rum for body and warmth, mezcal for smoke — so the original drink stays recognisable beneath the new note.

Mezcal Mai Tai · 2 : 2 : 2 : 1
Aged Rum1 oz · ~29% Mezcal1 oz · ~29% Lime Juice3/4 oz · ~29% Orgeat1/2 oz · ~14%

Crushed Ice, Always

Like the original, the Mezcal Mai Tai is shaken and poured over a heap of crushed ice. The ice dilutes the drink as it goes, softening the mezcal's edge — a Mai Tai served any other way is not quite a Mai Tai.

The Mai Tai Family

Mai Tai

The tiki landmark — aged rum, lime, orange curaçao, and orgeat, shaken over crushed ice.

Oakland · 1944
  • 2 ozAged rum
  • 3/4 ozLime juice
  • 1/2 ozOrgeat
Full recipe →
Pineapple Mai Tai

The island-resort Mai Tai — pineapple juice folded in, softer and fruitier.

Hawaii
  • 2 ozAged rum
  • 2 ozPineapple juice
  • 1/2 ozOrgeat
Full recipe →
Menehune Juice

Trader Vic's own lighter answer to his Mai Tai — Puerto Rican rum for the aged.

Trader Vic's · by 1974
  • 2 ozLight Puerto Rican rum
  • 1/2 ozOrange curaçao
  • 1/4 ozOrgeat
Full recipe →
Tia Mia

Ivy Mix's named version of the mezcal split — the parent's letters rearranged.

Ivy Mix, NYC · c. 2010
  • 1 ozMezcal
  • 1 ozAged rum
  • 1/2 ozOrgeat
Full recipe →
Rye Tai

Rye for the rum, pineapple and lemon for the curaçao and lime, Angostura floated.

The Spaniard, NYC · c. 2017
  • 2 ozStraight rye whiskey
  • 3/4 ozPineapple juice
  • 1/2 ozOrgeat
Full recipe →
Suit & Tai

Cognac taking half the rum's job on the lime, curaçao, and orgeat frame.

Torquay (attributed) · 2015
  • 1 ozCognac
  • 1 ozAged rum
  • 1/2 ozOrange curaçao
Full recipe →
Mai Dutch Tai

Genever for the rum, with absinthe and pineapple where the orgeat used to be.

The Cabinet Room · 2018
  • 1 1/2 ozOude genever
  • 1 ozOrange curaçao
  • 1 1/2 ozPineapple juice
Full recipe →
Nickel City Pineapple Mai Tai

Pineapple rum instead of pineapple juice — the fruit without the dilution.

The Educated Barfly
  • 1 ozAged rhum agricole
  • 1 ozPineapple rum
  • 1/2 ozOrange curaçao
Full recipe →
Totally Tropical Mai Tai

The name on a maximalist build — amaretto, falernum, and allspice dram piled on.

Simon Difford · 2026
  • 1 ozPineapple rum
  • 3/4 ozDry curaçao
  • 1/4 ozFalernum liqueur
Full recipe →
Tip the bar →