Monkeypod Mai Tai Recipe

Monkeypod Mai Tai Recipe: Just Like Monkeypod Kitchen (Copycat)

5 minutes 1 cocktail Easy
Monkeypod Mai Tai at Ko Olina

I'll never forget my first sip of a Monkeypod Mai Tai. I was on their patio outside at the Ko Olina location, listening to some good live local music during happy hour (3:30pm to 5:00pm). That first taste transported me straight to Hawaii.

The Monkeypod Mai Tai isn't just another tropical drink. It's a carefully crafted cocktail that has become legendary across Hawaii. What sets this mai tai apart is the honey lilikoi foam on top, a signature element that makes the Monkeypod Mai Tai unforgettable. The hardest part about leaving Hawaii is leaving Hawaii. This drink is one of those treats that takes me right back to my happy place.

What makes the Monkeypod Mai Tai so special? It's all about the balance. This isn't one of those overly sweet, syrupy mai tais you find at tourist traps. The Monkeypod version is well balanced and refreshingly tart, with layers of complexity from the rum blend and that dreamy passion fruit foam.

Why This Monkeypod Mai Tai Recipe Is Special

I've been to Monkeypod Kitchen more times than I can count, or I just forgot what number I was on after a few of these beauties! Monkeypod is always my family's first and last stop when we're on Oahu or Maui. Their happy hour is unbeatable, and I've timed countless trips around it just to enjoy these magnificent mai tais at a better price.

After years of ordering the Monkeypod Mai Tai, I became obsessed with recreating it at home. I've tested this recipe more times than I'd like to admit, adjusting ratios and testing different rums until I nailed it. I'm surprised at how close this copycat Monkeypod Mai Tai recipe is to the original from Monkeypod Kitchen. If you love passion fruit cocktails, you should also check out my Tropical Lilikoi Passion Fruit Margarita recipe for another amazing tropical drink!

The secret to an authentic Monkeypod Mai Tai lies in using quality ingredients and mastering that honey liliko'i foam. You can't cut corners with bottom-shelf rum and expect restaurant-quality results. The foam topping is what truly makes this the best mai tai you'll ever taste at home.

About Monkeypod Kitchen

Peter Merriman opened Monkeypod Kitchen with a simple mission: to create a gathering place that celebrates Hawaii's local farmers, fishermen, and ranchers. The restaurant sources 90% of its ingredients from local Hawaiian producers. You can find Monkeypod Kitchen locations on Maui in Ka'anapali and Wailea, and on Oahu in Waikiki and Ko Olina. Their happy hour runs from 3:30pm to 5:00pm daily, making it the perfect time to enjoy a Monkeypod Mai Tai.

Their mai tai program is just as thoughtful. They use premium rums like Old Lahaina Light Rum and quality ingredients like macadamia nut orgeat. No artificial mixers or bottled lime juice here. That commitment to quality is what makes the Monkeypod Mai Tai stand out from every other mai tai I've tried across the islands.

When I make this Monkeypod Mai Tai at home, I follow their philosophy. Fresh ingredients, quality spirits, and attention to detail. The honey lilikoi foam requires a nitrous-oxide canister and a bit of technique, but it's worth every bit of effort. That's how you recreate that Monkeypod magic in your own kitchen.

Essential Ingredients for the Perfect Monkeypod Mai Tai

I've spent considerable time sourcing the right ingredients for this Monkeypod Mai Tai recipe. Here's what you'll need to make an authentic version at home, including that famous honey liliko'i foam.

The rum selection is critical. Monkeypod uses Old Lahaina Light Rum combined with a dark rum like Old Lahaina Dark or Meyers. This creates the signature flavor profile. For the foam, you'll need a nitrous-oxide infuser. I use 4 charges for a liter-sized infuser to get that perfect foamy texture.

My Recommended Tools from Amazon

Bartender Kit - Complete cocktail tool set
Aluminum Whipped Cream Dispenser - For perfect foam
CO2 Cartridges - Essential for foam infuser
Aluminum Charger Holder - Stores your cartridges

Trust me when I say these specific products make all the difference. I've tried cheaper alternatives, and they just don't deliver that authentic Monkeypod Mai Tai experience. The macadamia nut orgeat is particularly special, though regular almond orgeat works well too.

Beyond the rums and syrups, you'll need fresh lime juice. I always squeeze my own limes. Bottled lime juice will ruin the bright, fresh flavor that makes the Monkeypod Mai Tai so well balanced. Add lime juice fresh every time for the best mai tai.

For the honey liliko'i foam, you'll need passion fruit purée, honey, simple syrup, egg whites, and cold water. The foam is what transforms this from a good tropical cocktail into the famous Monkeypod Mai Tai. Let's get mixing and recreate this incredible mai tai at home!

Monkeypod Mai Tai Recipe at Home

Equipment Needed

  • Cocktail shaker with strainer
  • Citrus juicer
  • Jigger for measuring (1 oz and 2 oz)
  • Bar spoon for floating dark rum
  • Highball glass (12 oz or larger)
  • Cubed ice (not crushed)
  • Blender or nitrous-oxide whip canister (for foam)
  • NO2 charges (4 charges for liter-sized infuser)

Ingredients

1 cocktail

  • For the Monkeypod Mai Tai:

    1 - 2 oz Old Lahaina Light Rum or Koloa Rum Light rum to mixing glass - adjust to your taste preference
    1 oz Old Lahaina Dark Rum or Meyers Dark rum adds depth and richness to the Monkeypod Mai Tai
    1/2 oz Macadamia-nut orgeat or Almond orgeat Macadamia nut orgeat is the authentic choice, adds Hawaiian flavor
    1/2 oz Marie Brizard Orange Curaçao or Dry curaçao Orange curaçao and light rum create the flavor base
    3/4 oz Fresh lime juice Must be freshly squeezed for that tart, refreshing taste!
    1 cup Cubed ice Shake with 1 cup cubed ice for proper dilution

  • For the Honey Liliko'i Foam:

    1/2 oz Honey Honey 1 oz can be used for sweeter foam
    1 oz Liliko'i (Passion fruit) purée Liliko'i purée 1 oz - passionfruit is the signature flavor
    1 oz Simple syrup Simple syrup 1 oz balances the tartness
    1 oz Egg whites Egg whites 1.5 oz creates the foamy texture
    1.5 oz Cold water

  • For Garnish:

    1 piece Pineapple half moon Garnish with pineapple half moon for that tropical touch
    1 sprig Fresh mint (optional)
    1 piece Edible orchid (optional)

Cocktail Converter

Instructions


  1. Prepare the Honey Liliko'i Foam

    Start by making the signature honey liliko'i foam that makes the Monkeypod Mai Tai unforgettable. Combine 1/2 oz honey, 1 oz liliko'i purée, 1 oz simple syrup, 1 oz egg whites, and 1.5 oz cold water in a blender or whip canister. If using a nitrous-oxide canister, use 4 charges for a liter-sized infuser at half capacity. Blend or shake until you get a light, foamy consistency. The foam should be airy and stable. Set this aside in the refrigerator while you make the cocktail. This lilikoi foam is what transforms a regular mai tai into the famous Monkeypod Mai Tai.

    A nitrous-oxide whip canister creates the most stable foam for your Monkeypod Mai Tai. If you don't have one, a high-speed blender works well too. Just blend on high for 30 seconds until foamy. The foam should taste tart and sweet, with that distinctive passion fruit flavor!


  2. Prepare Your Fresh Ingredients

    Cut your lime in half and squeeze 3/4 oz of fresh lime juice. Never use bottled lime juice for this Monkeypod Mai Tai. The fresh lime juice is what makes this cocktail well balanced and refreshingly tart. I roll my limes on the counter with firm pressure before cutting to get maximum juice. Measure out all your rums, orgeat, and orange curaçao. Having everything ready makes the mixing process smooth. Add lime juice fresh every time for the best mai tai at home.

    I always taste my lime juice before adding it. Some limes are more tart than others, so you might need to adjust slightly. The lime juice should be bright and tangy, not bitter. That's the key to a well balanced tropical cocktail!


  3. Combine and Shake

    Add 1-2 oz Old Lahaina Light Rum (or Koloa Rum), 1/2 oz macadamia nut orgeat, 1/2 oz Marie Brizard Orange Curaçao (or dry curaçao), and 3/4 oz fresh lime juice to your cocktail shaker. Add 1 cup cubed ice. Don't use crushed ice in the shaker! Orange curaçao and old lahaina light rum create the flavor base. Close the shaker tightly and shake vigorously for about 30 seconds. You want to hear that ice really working in there. This is how you recreate the Monkeypod Mai Tai at home.

    Start 30-second Timer

    Shake with 1 cup cubed ice for exactly 30 seconds and pour without hesitation. The timing matters for proper dilution and temperature. This is the bartender secret behind every perfect Monkeypod Mai Tai at the restaurant!


  4. Pour into Highball Glass

    After shaking for 30 seconds, pour into highball glass immediately. Don't strain out all the ice. The Monkeypod Mai Tai is meant to have small ice chips mixed in. The drink should fill about three-quarters of your glass, leaving room for the foam and dark rum float. The color should be a beautiful golden amber. This is the moment when you know you're about to taste the best mai tai!

    A highball glass is taller and shows off the layers of your Monkeypod Mai Tai beautifully. If you don't have one, a large rocks glass works too. Just make sure it holds at least 12 ounces!


  5. Float Dark Rum

    Now for the signature move. Float dark rum on top by slowly pouring 1 oz Old Lahaina Dark Rum (or Meyers) over the back of a bar spoon. Let it gently cascade onto the surface. This creates a beautiful layered effect and adds extra depth to each sip. The dark rum float is what gives the Monkeypod Mai Tai its complex flavor profile. Every restaurant bartender at Monkeypod Kitchen does this step carefully.

    Float dark rum by holding your bar spoon just above the drink surface, rounded side up. Pour slowly over the back of the spoon. The rum will spread gently across the top. This is a classic bartender technique that makes your Monkeypod Mai Tai look professional!


  6. Top with Honey Liliko'i Foam and Garnish

    Top with honey liliko'i foam generously. Spoon or pipe the foam to create a nice mound on top. The foam should be about an inch thick. Garnish with pineapple half moon by cutting a notch and sliding it onto the rim. The pineapple moon shape is the signature garnish at Monkeypod Kitchen. Add a sprig of fresh mint and an edible orchid if you have one. Your homemade Monkeypod Mai Tai is now complete! Take a photo for Instagram before you drink it, because this tropical cocktail looks as good as it tastes.

    The honey liliko'i foam might start to settle after a few minutes. That's normal! Just give it a gentle stir into your drink as you sip. The passion fruit flavor will infuse throughout, making every sip of your Monkeypod Mai Tai variation unique. This is what makes it one of the best mai tais in Hawaii!

Nutritional Information

Per cocktail (1 serving)

Calories
355
Protein
2g
Fat
0.1g
Carbs
28g
Sugar
24g
Sodium
35mg
Alcohol
2.5oz
ABV
~15%

Recipe Variations

Classic Monkeypod Mai Tai

This is the authentic Monkeypod Mai Tai recipe I've perfected over years of visits to their restaurants. It stays true to the original while being completely achievable at home.

The balance of the two rums is what makes this version special. The Appleton Estate provides the traditional Jamaican rum funk that mai tais are known for, while the Koloa Dark Rum adds a smooth Hawaiian character.

  • Perfect for sunset sipping or happy hour at home
  • Uses authentic ingredients sourced from quality brands
  • The exact ratio Monkeypod uses in their restaurants
  • Best served in a rocks glass over crushed ice

Spicy Monkeypod Mai Tai

I created this variation after trying a jalapeño-infused mai tai at a craft cocktail bar in Honolulu. The heat plays beautifully against the sweet orgeat in this Monkeypod Mai Tai.

The key is not to overdo the spice. You want a gentle warmth that builds as you sip, not an overpowering burn.

  • Add 2-3 thin slices of fresh jalapeño to the shaker before shaking
  • Muddle them gently with the lime juice before adding other ingredients
  • For extra kick, rim half the glass with Tajín seasoning
  • Garnish with a jalapeño wheel alongside the traditional garnishes
  • The spice complements the rum beautifully in this Monkeypod Mai Tai variation

Virgin Monkeypod Mai Tai (Mocktail)

I make this alcohol-free version when I'm the designated driver but still want to enjoy the tropical flavors of a Monkeypod Mai Tai. It's surprisingly delicious and feels just as special.

The secret is using quality ingredients even without the rum. Don't skimp on fresh lime juice or real orgeat syrup.

  • Replace both rums with 2 oz of unsweetened pineapple juice
  • Add 1 oz of orange juice for depth
  • Keep the orgeat, lime juice, and orange curaçao (it has minimal alcohol)
  • Add a splash of coconut water for complexity
  • Shake with ice and serve exactly like the original Monkeypod Mai Tai
  • Nobody will know it's virgin unless you tell them!

Tropical Fruit Monkeypod Mai Tai

This fruity variation adds fresh tropical flavors while maintaining the spirit of the original Monkeypod Mai Tai. I make this version when I have fresh tropical fruit on hand.

The added fruit juice changes the profile slightly, making it even more refreshing on hot days.

  • Add 1/2 oz fresh passion fruit puree to the shaker
  • Or substitute with 1/2 oz fresh mango puree
  • Reduce the orgeat to 1/4 oz to balance the added sweetness
  • Add a splash of coconut cream for a creamier Monkeypod Mai Tai
  • Garnish with a pineapple wedge and passion fruit half
  • The fruit adds complexity without overpowering the rum

Frequently Asked Questions

What makes the Monkeypod Mai Tai different from a regular mai tai?

The Monkeypod Mai Tai uses a specific blend of rums that sets it apart. While traditional mai tais often use just Jamaican rum, Monkeypod combines Appleton Estate with Koloa Hawaiian Dark Rum.

This creates a more complex flavor profile that balances the funk of Jamaican rum with the smoothness of Hawaiian rum. The result is a mai tai that's both authentic and uniquely Hawaiian.

Monkeypod also uses fresh-squeezed lime juice and quality orgeat syrup, never bottled mixers. That commitment to fresh ingredients makes their Monkeypod Mai Tai taste brighter and more vibrant than most versions you'll find.

Can I substitute different rums in this Monkeypod Mai Tai?

You can substitute, but I strongly recommend sticking with the specified rums for an authentic Monkeypod Mai Tai experience. The combination of Appleton Estate and Koloa creates a specific flavor that's hard to replicate.

If you must substitute, use another quality aged Jamaican rum in place of the Appleton Estate. Avoid white or silver rums, they're too light for a proper mai tai.

For the Koloa Dark Rum, you could use another Hawaiian rum like Kō Hana or even a quality dark rum like Gosling's. Just know the flavor will be slightly different from the true Monkeypod Mai Tai.

Why does my homemade Monkeypod Mai Tai taste different from the restaurant?

The most common issue I see is people using bottled lime juice instead of fresh. Bottled lime juice has a completely different flavor that will throw off your entire Monkeypod Mai Tai. Always squeeze fresh limes.

Another factor could be your ice. Monkeypod uses proper crushed ice, which dilutes the drink at the perfect rate. Using large ice cubes will make your mai tai too strong and boozy.

Finally, make sure you're measuring accurately. Cocktails are all about balance, and being off by even a quarter ounce can noticeably change how your Monkeypod Mai Tai tastes. Use a proper jigger, don't eyeball it.

Can I make a big batch of Monkeypod Mai Tais for a party?

Yes, but with some modifications. I multiply the recipe by the number of drinks I need and mix everything except the ice in a large pitcher. I store this in the fridge until party time.

When guests arrive, I shake individual servings with ice rather than adding ice to the whole batch. This ensures each Monkeypod Mai Tai is properly chilled and diluted.

If you must add ice to a big batch, use a large block of ice instead of cubes. This melts slower and won't over-dilute your Monkeypod Mai Tai punch. Add the block just before serving, not hours in advance.

What's the best glassware for serving a Monkeypod Mai Tai?

Monkeypod serves their mai tais in double rocks glasses, and that's what I use at home. The wide mouth allows all the garnishes to shine and makes the drink easy to sip.

If you want to go full tiki, a ceramic tiki mug is fun and keeps your drink colder longer. I have a collection of vintage tiki mugs that I use when I really want to set the mood for Monkeypod Mai Tai night.

Whatever glass you choose, make sure it holds at least 12 ounces. You need room for all that crushed ice plus the liquid. A too-small glass will overflow when you try to garnish your Monkeypod Mai Tai properly.

How do I store leftover ingredients after making Monkeypod Mai Tais?

Your rums will last indefinitely when stored at room temperature in a cool, dark place. I keep mine in my home bar cabinet away from direct sunlight.

Orgeat syrup should be refrigerated after opening and will last about six months. If you notice any mold or off smells, toss it and buy fresh. Orange curaçao lasts for years in the liquor cabinet.

Fresh lime juice is trickier. I only juice what I need for immediate use. If you must store it, keep it in an airtight container in the fridge for no more than 24 hours. After that, it loses the brightness that makes a Monkeypod Mai Tai special.

Is the Monkeypod Mai Tai very strong?

The Monkeypod Mai Tai contains two full ounces of rum, so yes, it's a proper cocktail with real kick. However, the crushed ice and mixers make it very easy to drink.

This is actually one reason mai tais can be dangerous! They taste so good and refreshing that you forget how much alcohol you're consuming. I always pace myself with these.

If you want a lighter version of the Monkeypod Mai Tai, you can reduce each rum to 3/4 ounce and increase the lime juice slightly. It will still taste great but won't pack quite the same punch.

Storage & Serving Tips

Serving Suggestions

  • Temperature: Serve immediately after shaking while ice cold
  • Timing: Best enjoyed during sunset or happy hour like at Monkeypod
  • Food Pairings: Pairs beautifully with poke, fish tacos, or Hawaiian BBQ
  • Occasion: Perfect for luaus, pool parties, or tropical-themed gatherings
  • Glassware: Serve in double rocks glass or tiki mug for authentic Monkeypod Mai Tai experience

Pairing Ideas

  • Appetizers: Coconut shrimp, crab rangoon, or spring rolls
  • Main Courses: Grilled mahi-mahi, kalua pork, or teriyaki chicken
  • Snacks: Macadamia nuts, plantain chips, or tropical fruit platter
  • Desserts: Pineapple upside-down cake or coconut haupia

Common Mistakes

  • Bottled Juice: Never use bottled lime juice, always squeeze fresh
  • Wrong Ice: Must use crushed ice, not cubes, for proper Monkeypod Mai Tai texture
  • Over-sweetening: Don't add extra simple syrup, the orgeat is sweet enough
  • Weak Shake: Shake vigorously for full 20 seconds to properly chill
  • Cheap Rum: Quality rums make a massive difference in your Monkeypod Mai Tai

Pro Tips

  • Pre-chill glasses: Keep them in the freezer for extra cold Monkeypod Mai Tais
  • Fresh garnishes: Buy fresh mint day-of for best aroma
  • Quality matters: Invest in good orgeat syrup, cheap versions taste artificial
  • Ice preparation: Make crushed ice ahead and store in freezer
  • Batch prep: Juice limes in advance if making multiple Monkeypod Mai Tais

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Bryan Murphy

Bryan Murphy is the creator of Hawaii’s Best Travel and a Certified Hawaii Destination Expert through the Hawai‘i Visitors Bureau. He’s an active member of the Hawai‘i Visitors and Convention Bureau and continues ongoing education focused on Hawaiian culture, history, and sustainable travel. As the host of the “Hawaii’s Best Travel” podcast—one of the top travel podcasts in the U.S.—Bryan shares practical, respectful guidance to help visitors experience Hawai‘i in a more meaningful way. His work reaches nearly half a million people across podcast, blog, and social media.