Lost Lake’s Mai Tai (2018 version)

Paul McGee, Lost Lake | Chicago

An update to Lost Lake’s 2015 take on the classic, this version employs much higher-proof rum for extra flavor and punch. It also adds a lime hull to the shaker, a technique Trader Vic used in his 1944 classic, which releases extra lime oils into the drink.


Serving: 1

  • 1 ounce rhum agricole, preferably Neisson Eleve Sous Bois Rhum Agricole
  • 1/2 ounce overproof Jamaican rum, preferably Smith and Cross 
  • 1/2 ounce Jamaican rum, preferably Plantation Xamayca 
  • 1/2 ounce Curaçao, preferably Pierre Ferrand
  • 1 ounce lime juice, plus the spent hull
  • 3/4 ounce orgeat, preferably Small Hand Foods
  • 1/4 ounce demerara syrup (2:1)

Garnish: mint bouquet, orange floret, orchid

  1. Using a hand squeezer, hand squeeze lime juice and drop the hull into mixing tin.
  2. Combine all ingredients in a mixing tin and shake with 4 Kold Draft ice cubes.
  3. Pour into a Mai Tai glass.
  4. Top with an additional 1 cup of crushed ice.
  5. Garnish with big mint bouquet, orange floret, orchid, swizzle stick and straw.

Tagged: Lost Lake, Mai Tai, Tiki