Morning Mai Tai

About the Morning Mai Tai

A classic Mai Tai typically leans on two different rums to build its layered flavor, and the Morning Mai Tai follows that same structure, pairing Timber Creek’s Florida Coffee Rum with a second aged rum, orgeat, and lime juice for a tiki cocktail with a genuine coffee edge running through it. The two rum approach is what gives a good Mai Tai its complexity, and this version is no exception. Florida Coffee Rum brings real roasted, coffee forward character from Timber Creek’s grain to glass process, while the second aged rum in the recipe adds its own caramel and oak depth, and the two together create a fuller, more layered base than either could on its own. Orgeat’s nutty sweetness and fresh lime juice round out the drink, keeping it from tasting too heavy or too sweet despite two rums going into the shaker.

To build it, shake both rums, the orgeat, and the lime juice hard with ice, then strain into a tiki glass filled with fresh ice. Garnish with a mint sprig and a lime wheel or wedge for a classic tiki presentation. Bright and roasted at once, this cocktail pairs well with the FoodPairings on this recipe, pineapple glazed ham and teriyaki chicken, and it works nicely as a daytime or early evening pour for anyone who wants a coffee kick alongside their tiki drink. It also makes a fun addition to a brunch focused cocktail list, since the coffee angle sets it apart from a standard Mai Tai without straying too far from the layered, fruit forward format guests already know and expect from a good tiki cocktail.

Because it combines two full strength spirits, it is stronger than a single rum cocktail of the same size, so treat it accordingly. Enjoy it slowly, and always drink responsibly.

A classic Mai Tai typically leans on two different rums to build its layered flavor, and the Morning Mai Tai follows that same structure, pairing Timber Creek’s Florida Coffee Rum with a second aged rum, orgeat, and lime juice for a tiki cocktail with a genuine coffee edge running through it. The two rum approach is what gives a good Mai Tai its complexity, and this version is no exception. Florida Coffee Rum brings real roasted, coffee forward character from Timber Creek’s grain to glass process, while the second aged rum in the recipe adds its own caramel and oak depth, and the two together create a fuller, more layered base than either could on its own. Orgeat’s nutty sweetness and fresh lime juice round out the drink, keeping it from tasting too heavy or too sweet despite two rums going into the shaker.

To build it, shake both rums, the orgeat, and the lime juice hard with ice, then strain into a tiki glass filled with fresh ice. Garnish with a mint sprig and a lime wheel or wedge for a classic tiki presentation. Bright and roasted at once, this cocktail pairs well with the FoodPairings on this recipe, pineapple glazed ham and teriyaki chicken, and it works nicely as a daytime or early evening pour for anyone who wants a coffee kick alongside their tiki drink. It also makes a fun addition to a brunch focused cocktail list, since the coffee angle sets it apart from a standard Mai Tai without straying too far from the layered, fruit forward format guests already know and expect from a good tiki cocktail.

Because it combines two full strength spirits, it is stronger than a single rum cocktail of the same size, so treat it accordingly. Enjoy it slowly, and always drink responsibly.