Mai Tai

Juleps & Smashes • December 16, 2025

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A photo of the Minted Crossroads cocktail containing Mint leaves, Smith & Cross Traditional Jamaica Rum, Planteray 3 Stars White Rum, Giffard Triple Sec, John D. Taylor's Velvet Falernum, Freshly squeezed lime juice, Freshly squeezed pink grapefruit juice, Angostura Aromatic Bitters in a Old-Fashioned.

Curiada Ingredients

1.50 fl oz Smith & Cross Traditional Jamaica Rum or alternative
1.00 fl oz Planteray 3 Stars White Rum or alternative
0.75 fl oz Giffard Triple Sec or alternative
0.50 fl oz John D. Taylor's Velvet Falernum or alternative
2.00 dash Angostura Aromatic Bitters or alternative

Other Ingredients

12.00 fresh Mint leaves
1.00 fl oz Freshly squeezed lime juice
1.00 fl oz Freshly squeezed pink grapefruit juice

Directions

Lightly muddle mint in base of shaker to bruise
Add other ingredients to shaker
Add ice to shaker and shake well
Fill old-fashioned glass with crushed ice
Strain mixture into glass
Garnish with mint sprig

Cocktail Description

The Mai Tai delivers a riotous carnival of Jamaican funk and bright citrus that transports you straight to a tropical beachfront at sunset.

This rum-forward cocktail marries the grassy hogo of Smith & Cross with the cleaner profile of Plantation 3 Stars, creating a sturdy backbone that supports layers of citrus complexity. The marriage of lime and pink grapefruit juices provides a perfect counterpoint to the rums' richness, while Avuá Falernum introduces subtle notes of clove, almond, and ginger that dance with the Triple Sec's orange essence. Despite its ingredient list, this cocktail isn't particularly difficult to make—the key is properly muddling the mint (gently bruise, don't pulverize) and measuring your citrus precisely. Served over crushed ice in an Old-Fashioned glass and garnished with a fresh mint sprig, it's ideal for warm afternoons or as a pre-dinner drink that stimulates the appetite. The Mai Tai pairs beautifully with Caribbean-inspired dishes like jerk chicken, coconut shrimp, or even a simple ceviche where the cocktail's bright acidity complements the food without overwhelming it.