Asian Mai Tai

Tiki cocktails go way beyond the carved wooden drinkware with piercing eyes and giant scowls. It's fascinating to know that even though the rich history of Tiki culture dates all the way back to ancient Polynesia, it's still kept alive with the boozy help of it's signature cocktails. Ernest Gantt, better known as Donn Beach, opened the first bar that focused on Tiki culture in 1934, inspired by his experiences travelling in the South Pacific. Gantt became known for his 'Rhum Rhapsodies' - the first ever Tiki drinks. These bold, colorful and theatrical drinks featuring fresh juices and homemade syrups only increased in popularity thereon.

But what about Mai Tai, you ask? That's the genius of the greatest Tiki bartender of his time, Trader Vic. In fact, the depleted world rum supplies in the 1940s & 50s are majorly attributed to the rising popularity of Mai Tai. Mai Tai is more than a Tiki cocktail, it's a force to be reckoned with.

And today, we've added a cheeky twist to the iconic Tiki. A couple of ounces of LFC's Asian Medley shrub adds a different, yet a familiarly tropical, dimension to the drink. So go ahead and pay homage to the ancient Tiki Gods as they maintain their scowling disposition and you've got a great drink in your hand!


(1 oz = 30 ml)

  • LFC's Asian Medley Shrub - 30 ml
  • Lemon Juice - 30 ml
  • Orgeat Syrup - 45 ml
  • Dark Rum - 60 ml


  • Shake all the ingredients, except the rum, in a mixer with a good chunk of ice.
  • Strain into an Old Fashioned or Highball glass and pour the dark rum on top.
  • Garnish with a lime peel and serve.
Tarini Thakur

Tarini Thakur

Bangalore, India
A budding chef, food blogger and an eternal learner. Working at Local Ferment Co.'s microbrewery & gourmet kitchen.