Mai Tai Chi

“I like the way the chai syrup makes this a more exotic drink while still honoring the classic,” says Marco Dionysos. Topping the cocktail with a pinch of cinnamon highlights the spice in the chai. Leftover syrup can be used to pump up the flavor of regular iced tea or stirred into warm milk.

  • Servings: Makes 1 Drink

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  • Crushed ice
  • 2 ounces amber rum
  • 1/2 ounce Licor 43 (citrus-and-vanilla-flavored Spanish liqueur)
  • 1 ounce fresh lime juice
  • 1/2 ounce Chai Syrup (see Notes)
  • 1/4 ounce orgeat (almond-flavored syrup)
  • 1 mint sprig, 1 lime wheel and a pinch of ground cinnamon, for garnish

How to make this recipe

  1. Fill a cocktail shaker with crushed ice. Add the rum, Licor 43, lime juice, Chai Syrup and orgeat and shake well. Pour the drink unstrained into a chilled double rocks glass and garnish with the mint sprig, lime wheel and cinnamon.


Chai Syrup In a small saucepan, bring 6 ounces water to a boil. Remove from the heat, add 2 chai tea bags and let steep for 5 minutes. Discard the tea bags. Stir 1/4 cup sugar into the tea until dissolved. Transfer the syrup to a jar and let cool. Refrigerate for up to 2 weeks. Makes about 7 ounces.

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500971 recipes/mai-tai-chi-cocktails-2012 2013-12-06T23:36:13+00:00 Marco Dionysos cocktail-party|cocktails|1 recipes,mai-tai-chi-cocktails-2012 500971

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