Mai-Tai

About the Mai-Tai

This version of the Mai Tai leans into a two-rum build, combining Timber Creek Florida Rum with Rhum Clement V.S.O.P. and Marie Brizard Orange Curacao, then rounding it out with fresh lime juice, orgeat, and a sprig of mint. The result is nutty, orange scented, and layered, with the aged rhum bringing baking spice and vanilla notes that a single rum pour would not deliver on its own. Timber Creek Florida Rum shares the base spirit role equally with Rhum Clement V.S.O.P.

at one ounce each, so this build showcases the two rums side by side rather than using Timber Creek’s rum as the sole spirit. The distillery’s PureBlend process, distilling and barreling each component separately before blending, gives Timber Creek Florida Rum a clean cane character that pairs well with the aged rhum’s darker, oakier profile, letting both rums contribute something distinct to the glass rather than one simply diluting the other. To build this Mai Tai, shake the rums, lime juice, orgeat, and orange curacao together with ice until well chilled, then strain into a chilled rocks glass filled with pebble ice. Garnish with the mint sprig, expressing it gently over the drink before placing it to release its aroma.

Pair this cocktail with coconut shrimp, grilled pineapple, jerk chicken, a mango salad, or macadamia nuts, all of which lean into the same tropical, nutty flavor territory as the drink itself. It is a strong choice for a beach dinner or any warm weather gathering. This recipe uses Rhum Clement V.S.O.P., a named competitor rum brand, as a co-primary spirit alongside Timber Creek Florida Rum, which is flagged here for review. It is also worth noting that this Mai Tai shares its title and slug with another recipe in a separate batch (ID 4220), flagged as a duplicate needing a client decision on which version to keep.

As always, enjoy responsibly and only if you are 21 or older.

This version of the Mai Tai leans into a two-rum build, combining Timber Creek Florida Rum with Rhum Clement V.S.O.P. and Marie Brizard Orange Curacao, then rounding it out with fresh lime juice, orgeat, and a sprig of mint. The result is nutty, orange scented, and layered, with the aged rhum bringing baking spice and vanilla notes that a single rum pour would not deliver on its own. Timber Creek Florida Rum shares the base spirit role equally with Rhum Clement V.S.O.P.

at one ounce each, so this build showcases the two rums side by side rather than using Timber Creek’s rum as the sole spirit. The distillery’s PureBlend process, distilling and barreling each component separately before blending, gives Timber Creek Florida Rum a clean cane character that pairs well with the aged rhum’s darker, oakier profile, letting both rums contribute something distinct to the glass rather than one simply diluting the other. To build this Mai Tai, shake the rums, lime juice, orgeat, and orange curacao together with ice until well chilled, then strain into a chilled rocks glass filled with pebble ice. Garnish with the mint sprig, expressing it gently over the drink before placing it to release its aroma.

Pair this cocktail with coconut shrimp, grilled pineapple, jerk chicken, a mango salad, or macadamia nuts, all of which lean into the same tropical, nutty flavor territory as the drink itself. It is a strong choice for a beach dinner or any warm weather gathering. This recipe uses Rhum Clement V.S.O.P., a named competitor rum brand, as a co-primary spirit alongside Timber Creek Florida Rum, which is flagged here for review. It is also worth noting that this Mai Tai shares its title and slug with another recipe in a separate batch (ID 4220), flagged as a duplicate needing a client decision on which version to keep.

As always, enjoy responsibly and only if you are 21 or older.