Rum, fresh lime and a sweet almond syrup: the Mai Tai is one of the great cocktails of the 20th century, and it's on the bar list at Nonòs Judd Street, our Greek Mediterranean kitchen and bar at 112 Judd Street, London WC1H 9NT, five minutes' walk from King's Cross St Pancras. Here's where the drink comes from, what orgeat is, and how we make ours.
A tiki classic from California
The Mai Tai is one of the signature cocktails of tiki culture. Victor J. Bergeron, better known as Trader Vic, claimed he invented it in 1944 at his restaurant, Trader Vic's, in Oakland, California. His rival Donn Beach, of Don the Beachcomber, claimed to have created it in 1933, although a longtime colleague said Beach only meant that the Mai Tai was based on his own Q.B. Cooler.
The name is said to come from the Tahitian word maitaʻi, meaning "good" or "excellence". In 1953 Bergeron took the drink to Hawaii, writing a cocktail menu for the Royal Hawaiian and Moana hotels, where it became a hit; by 1959 it was being called the "top tourist tantalizer". Hawaiian bars began adding pineapple juice, orange juice and a float of dark rum, the drink featured in Elvis Presley's 1961 film Blue Hawaii, and Oakland's city council has since named it the city's official cocktail. Trader Vic's kept its recipe unpublished for nearly 30 years, which is one reason so many versions exist. Background from Wikipedia's Mai Tai page.
What is orgeat?
Orgeat is the secret weapon of the Mai Tai: a sweet syrup made from almonds and sugar, with a little rose water or orange flower water. It was originally made with a blend of barley and almonds, and the name comes, via the French word for barley, orge, from the Latin hordeaceus, "made with barley". Spanish horchata shares the same root.
There's a Greek connection, too. On the islands of Chios and Nisyros, and in Cyprus, a similar almond syrup is known as soumada (σουμάδα). In Cyprus it goes back at least to Roman times, and in 1364 King Peter I of Cyprus gave it as an exotic delicacy to King Casimir the Great of Poland. More on Wikipedia's orgeat page.
Our Mai Tai
On our drinks and bar menu, the Mai Tai is dark and spiced rum, orgeat syrup, fresh lime and Angostura bitters. Most recipes based on Trader Vic's 1944 version also include an orange liqueur such as curaçao; ours is made without it, with Angostura bitters instead. Because orgeat is made from almonds, please tell our team if you have a nut allergy.
Our bar team gets plenty of praise. Emma wrote: Delicious cocktails, really friendly staff, and good Greek food.
(Emma H., Google review) Sophie came for a team lunch and said the Food and cocktails was so tasty!
(Sophie U., Google review)
More from the bar
If you like the Mai Tai, the rest of the classic list is worth exploring: the Pornstar Martini, the Espresso Martini, the tequila and grapefruit Paloma, and the mezcal-based Smoky Picante with house spicy syrup and coriander. See our posts on the Pornstar Martini, the Espresso Martini and the Paloma. Not drinking? The Virgin Mojito and our other mocktails are on our alcohol-free list.
What to eat with it
Sweet, sour and strong, a Mai Tai is great with salty, crispy and grilled food. From the à la carte menu, try Kalamari, crispy fried baby squid with lemon; Halloumi Fries; Loukaniko Karditsas, the chargrilled Greek pork sausage with chilli and garlic sauce; or the Chicken Skewer with peppers. Our post on cocktails and aperitivo hour has more pairings.
“Great service from Arlind and Aron. Tasty Cocktail and Chicken Skewer.”
James, Google review, September 2026
Good to know
- Address: 112 Judd Street, King's Cross, London WC1H 9NT. Phone 020 7278 9700.
- Hours: Sunday to Wednesday 08:30–22:00, Thursday to Saturday 08:30–23:00. The à la carte menu starts at noon.
- Allergies: please speak to our team about allergies and dietary requirements. Menus may vary slightly by location and season.
Judd Street is open until 23:00 Thursday to Saturday. Book a table at Nonòs Judd Street or just walk in. Please drink responsibly.