P.F. Chang's Mai Tai
I love P.F. Chang's Mai Tai. Found this recipe on Top Secret Recipes. We think this is pretty close, and really delicious. This is the way we make our mai tais! Enjoy!
I love P.F. Chang's Mai Tai. Found this recipe on Top Secret Recipes. We think this is pretty close, and really delicious. This is the way we make our mai tais! Enjoy!
- Carbohydrate 39.728239486785 g
- Cholesterol 0 mg
- Fat 0.28265542176 g
- Fiber 0.500194284653475 g
- Protein 0.91251483458 g
- Saturated Fat 0.029165542176 g
- Serving Size 1 1 Serving (320g)
- Sodium 18.4854423995 mg
- Sugar 39.2280452021315 g
- Trans Fat 0.136025768108 g
- Calories 307 calories
Step-by-step
- Fill a 16-ounce glass with ice.
- Add the light rum, triple sec, orgeat, orange juice, and pineapple juice; then give the drink a quick stir.
- Splash the 151 and dark rum on top.
- Do not stir.
- Make a small cut in the pineapple wedge, then stick a toothpick into the pineapple wedge on the opposite edge.
- Pierce a maraschino cherry onto the toothpick.
- Slip the pineapple slice onto the rim of the glass (into the cut that you made).
- Add a straw and serve.
Pouring the high-proof 151 rum and dark rum directly on top without stirring creates a layered aromatic barrier that hits the nose before the citrus takes over. Orgeat syrup provides the drink's backbone through its traditional emulsion of almonds, sugar, and rose water or orange flower water, contributing a distinct almond flavor and heavy mouthfeel that simple syrup cannot replicate. Substituting almond extract for commercial orgeat requires reducing the volume drastically to avoid overpowering the glass with benzaldehyde compounds.
Commercial formulations of the classic Tiki template shifted away from the original 1944 Trader Vic's recipe of 17-fathom rum and Curaçao toward fruit-heavy profiles featuring equal parts orange and pineapple juice. This evolution prioritized high-volume consistency and bright tropical acidity over the nutty dryness of aged Jamaican rum and French orange liqueur. Modern interpretations retain the heavy juice ratios while employing light rum bases that ferment cleanly and highlight the added sugar.
Maintaining proper dilution relies heavily on utilizing a full 16-ounce glass packed densely with ice cubes rather than crushed ice, which melts too rapidly under six ounces of ambient fruit juice. Stirring the base ingredients prior to adding the floated spirits ensures the citrus and liqueurs reach a uniform temperature of approximately 38 degrees Fahrenheit before service.
Garnishing the rim with a pineapple wedge and maraschino cherry serves a functional purpose by providing immediate olfactory cues of ester compounds found in the fruit before the drinker takes a sip through the straw.
