This post contains affiliate links. I may receive compensation if you buy something but with no cost to you.

How to Make Montanya Rum’s Mai Thai

Montanya Rum's Mai Thai

Mai Thai

Lemongrass and ginger shake up the traditional Mai Tai in Montanya Rum's Mai Thai!
No ratings yet
Prep Time 15 minutes
Cook Time 5 minutes
Additional Time 15 minutes
Total Time 35 minutes
Course Cocktails
Cuisine American
Servings 1
Calories 167 kcal


  • 1 1/2 ounces Montanya Oro rum
  • 3/4 ounce orange curaçao preferably Marie Brizard or Creole Shrubb
  • 1/2 ounce velvet falernum
  • 1/2 ounce house lemongrass syrup*
  • 1/2 ounce lime juice
  • ginger foam* optional
  • Garnish: mint sprig
  • Glassware: Rocks


  • Add all ingredients except ginger foam to a shaker
  • Add ice and shake until chilled.
  • Strain into a rocks glass over cracked ice and top with ginger foam (optional). 
  • Garnish with a sprig of mint. 


*To make lemongrass syrup, add 3-4 lemongrass stalks to 1 cup of water and 1 cup of sugar. Bring to a boil, reduce and simmer until all sugar is dissolved. Let cool, strain and refrigerate until ready to use.
*To make ginger foam: Add 4 egg whites, 3 oz fresh lemon juice, 3 oz simple syrup and 1 oz fresh pressed ginger juice (all shaken together) to a whipped cream dispenser with an N2O cartridge to foam.  


Serving: 1gCalories: 167kcalCarbohydrates: 8gProtein: 0.1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gSodium: 2mgPotassium: 24mgFiber: 0.1gSugar: 7gVitamin A: 7IUVitamin C: 4mgCalcium: 2mgIron: 0.04mg
Keyword Mai Thai, Montanya Oro Rum
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.