Ingredients
Units
Scale
For the Mai Tai:
- 1 oz dark rum
- 1 oz light rum
- 1/2 oz orange liqueur (like Cointreau or Triple Sec)
- 1 oz fresh lime juice
- 1/2 oz orgeat syrup (almond syrup, for that nutty depth)
- 1 oz pineapple juice
- 1/2 oz coconut rum (my fusion touch)
- Ice cubes
For Garnish:
- Pineapple slice
- Maraschino cherry
- Optional: Mint sprig or orange peel
Instructions
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Fill the Glass: Grab a rocks glass or tiki mug and fill it with ice cubes—crushed ice works great for that tropical chill.
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Mix the Cocktail: In a cocktail shaker, combine the dark rum, light rum, orange liqueur, lime juice, orgeat syrup, pineapple juice, and coconut rum. Add a handful of ice, then shake vigorously for 10-15 seconds until chilled and well-mixed.
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Pour & Garnish: Strain the mixture into your glass over the ice. Garnish with a pineapple slice, maraschino cherry, and a mint sprig or orange peel if you’re feeling fancy.
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Sip with Aloha: Grab a straw or sip straight—let the flavors transport you to a Hawaiian sunset. Cheers to island vibes!
Notes
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Rum Swap: Can’t find coconut rum? Use regular light rum and a splash of coconut milk for a creamy twist.
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Non-Alcoholic Option: Swap rums for pineapple juice and coconut water—still tropical, still delicious.
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Storage: Best fresh, but mix ahead and chill (sans ice) for parties—just shake with ice before serving.
- Prep Time: 10
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1
- Calories: 220
- Fat: 0
- Carbohydrates: 18g