It is classified as a long drink and is one of the official cocktails of the International Barmen Association (IBA), category "Contemporary Classic"
Recipe
Most current recipes for Mai Tais based on Trader Vic's 1944 recipe include rum, lime juice, orgeat syrup, and orange liqueur (typically orange curaçao). Variants may include the addition of amaretto, falernum, bitters, grenadine, orange and grapefruit juices, and so on.
Various books from Victor Bergeron described using rum from Jamaica as well as from Martinique, which in modern usage is a Rhum Agricole. As noted in Smuggler's Cove by Martin Cate and Rebecca Cate, the Martinique rums used by Bergeron in the 1950s were most certainly not agricole rums. Overproof rums are sometimes added to make stronger versions, but Cate says references to such use as being from "the old way" was only because a 151 proof (75%) demerara float was the preferred variation of a frequent elderly customer.
It is a mixture of sparkling wine (traditionally Prosecco) and peach puree, often served on holidays. This is one of Italy's most popular cocktails. Currently, gin, vodka or non-alcoholic Bellini can be added to peach puree instead of sparkling wine. It is classified as a carbonated cocktail.
It is one of the official cocktails of the International Barmen Association (IBA) in the Contemporary Classics category [1], which testifies to its popularity among the public and its recognition in the professional world.