With Memorial Day behind and temperatures climbing, the Mai Tai has returned to prominence across New York bars. Bartenders at several Lower Manhattan establishments report a noticeable uptick in orders for the rum-based cocktail, particularly during Thursday and Friday evening shifts. At Double Chicken Please on Allen Street, the drink sits alongside newer creations but remains a steady request from regulars seeking a tropical note to mark the first warmth of June.
The classic Mai Tai, built from aged rum, orange liqueur, lime juice, and orgeat syrup, is showing up in both traditional and revised forms. Managers at The Polynesian in Midtown say their take, featuring house-made almond syrup, has become a seasonal best-seller since early May. Prices tend to hover between $17 and $22, with some bars offering happy hour discounts as the school year draws to a close.
Bartenders attribute the Mai Tai’s renewed visibility to shifting tastes as outdoor seating opens and local produce markets begin to stock fresh citrus. "It’s the right balance of strong and refreshing," said Jason Lee, head bartender at Sunken Harbor Club in Downtown Brooklyn, on Friday night. He noted that guests this week are choosing the Mai Tai over heavier whiskey drinks, especially during late afternoon hours.
Retailers in Chinatown and the East Village confirm a slight increase in sales of orgeat syrup and quality rum since last weekend. Some local liquor stores are running low on key ingredients, with shipments from Caribbean suppliers expected later this month.
As festival season begins and sidewalk crowds grow, the Mai Tai continues to serve as a marker of early summer. Several bars plan to promote the drink through mid-June, adjusting recipes depending on supply.