A Mai Tai imbibed outside in the summer, preferably at sunset, is a wondrous thing, to be savored.
That being said, I often find the drink slightly too syrupy and really enjoy the woody undernotes that the thyme adds to the Mai tai base. keep in mind that, though curiously quaffable, these are strong!
Makes one cocktail. Scale up as needed.
1 1/2 oz each white and dark rum
1/2 oz orange curaçao or Grand Marnier
1 fresh lime, quartered
1 oz freshly squeezed lime juice
1/2 ounce orgeat syrup (if you can't find this at your local liquor store use simple syrup. The cocktail will be delicious, just lacking in the almondy notes that are part of the Mai Tai's usual flavor palette)
10 sprigs of thyme
Place nine of the thyme sprigs and three of the lime wedges into a shaker, along with the orgeat syrup. Muddle well to release the flavors of the thyme and lime.
Add the lime juice, alcohols and ice to the shaker and shake well to chill and combine.
Pour into an ice filled tall glass and garnish with the remaining wedge of lime and sprig of tarragon. A straw is nice and a cocktail umbrella if you have one. A maraschino cherry is traditional, but I don't like them.