In a cocktail shaker, add rum, lime juice, orgeat syrup, simple syrup, and orange liquor. Fill shaker with ice, cover and shake until well chilled and combined, about 30-45 seconds.
Fill a rocks glass or tiki cup halfway with crushed ice. Strain Mai Tai into glass. Top with additional ice. Garnish with mint leaves, lime zest, pineapple, and a maraschino cherry.
Orgeat syrup: An almond-flavored syrup.
Orange liqueur: Dry Orange Curaçao is the traditional choice in a Mai Tai, but you can substitute triple sec, Cointreau, or Grand Marnier.
Simple syrup: To make it yourself, combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Stir until sugar is dissolved (do not boil). Remove from heat and cool before adding 1 tablespoon (or more to taste) to your cocktail shaker with the other ingredients. Store leftover simple syrup covered in the refrigerator for 3-4 weeks.
Yield: This recipe makes one delicious, tropical cocktail.
Glassware: If you drink a ton of Tiki-themed drinks, consider Tiki cocktail glasses that have mask faces on them. I love to use a simple hurricane glass so I can appreciate the Mai Tai for all its beauty.
Big batch: To make a batch of 8 cocktails, combine 16 ounces (2 cups) dark rum, 8 ounces (1 cup) lime juice, 6 ounces (3/4 cup) orgeat syrup, 4 ounces (1/2 cup) orange liqueur, and 4 ounces (1/2 cup) simple syrup in a pitcher. Have ice, glassware, and garnishes on hand so guests can help themselves.