Garnish:
Half lime shell, mint sprig and fruit stick (skewered pineapple cubes and Luxardo Maraschino cherry)
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
1 fl oz | Bacardi 8 year old rum |
1 fl oz | Pineapple rum |
1/2 fl oz | Orange Curaçao liqueur |
3/4 fl oz | Lime juice (freshly squeezed) |
1/4 fl oz | Orgeat (almond) sugar syrup |
1/4 fl oz | Disaronno amaretto |
1/4 fl oz | Difford's Falernum liqueur |
1/12 fl oz | Giffard Menthe Pastille white crème de menthe |
2 dash | La Fée Parisienne absinthe |
2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.

Review:
I love Daiquiris and this is basically a classic Daiquiri with a few bells and whistles: orange curaçao, lime juice, almond syrup, amaretto, falernum, white crème de menthe, and absinthe. A whopping ten ingredients but it's more an OTT than a "simple is beautiful" cocktail.
History:
An adaptation of Victor Bergeron's (Trader Vic's) 1944 Mai Tai by yours truly.
Mai Tai cocktail history
Nutrition:
One serving of Mai Tai (Difford's recipe) contains 285 calories.
Alcohol content:
- 2 standard drinks
- 22.57% alc./vol. (45.14° proof)
- 27.8 grams of pure alcohol
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