Among the most iconic tiki cocktails, the classic mai tai is widely credited to Victor Bergeron of Trader Vic’s, though some cocktail historians trace its roots to the tropical rum drinks pioneered by Donn Beach (a.k.a. Don the Beachcomber) a decade earlier. Whatever its origin, the drink has earned its place in the cocktail canon . Despite its reputation as a sugary beach-bar drink, a proper mai tai is crisp, citrusy, and unapologetically rum-forward—not neon-colored or overloaded with sweetened fruit juice. Fresh lime juice, orange curaçao, and nutty orgeat bring balance and complexity, while a blend of white and aged rum delivers layered tropical-fruit, vanilla, and caramel notes that define the drink. This classic mai tai recipe keeps the focus where it belongs: on great rum. Ready in just five minutes, it’s equally suited to a solo happy hour or a backyard gathering . Tips for making the best mai tai What rum is best for a mai tai? A combination of white rum and aged dark rum creates the best balance.…