the dinnvervine Mai Tai
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Serves: one 5.5 oz cocktail
 
Cool off this summer with our take on a classic tropical drink, the Mai Tai!
What to get:
  • 1 oz light rum (I use Bacardi)
  • 1 oz med dark, spiced rum (I use Captain Morgan)
  • ½ oz darker rum, as floater (I use a dark variety by Captain Morgan called “Tattoo”)
  • 1 oz juice of an orange (freshly squeezed)
  • 1 oz juice of pineapple, (freshly juiced, or from a can)
  • ½ oz fresh lime juice
  • ¼ oz Cointreau
  • ¼ oz Amaretto liqueur (I used in place of orgeat syrup)
  • *small splash of grenadine, for color, optional
  • *pineapple chunk for garnish, optional
  • *umbrella for garnish, optional
  • *sprig of fresh mint for garnish, optional
What to do:
  1. Squeeze/juice fruits as needed.
  2. Fill an old fashioned glass (chilled glass optional), fill ~1/2 way with crushed or shaved ice.
  3. In a cocktail shaker with ice cubes, combine all main ingredients, EXCEPT the darker rum for floater & grenadine (if using).
  4. Shake well for ~ 1 min, use strainer & pour directly into old fashioned glass with crushed ice.
  5. Pour ½ oz darker rum floater on top, and splash of grenadine (if desired), don’t stir.
  6. Add a cocktail umbrella with pineapple chunks, or a skewer & a sprig of fresh mint.
  7. Imbibe.
Notes:
I prefer freshly squeezed orange, lime & pineapple, versus pre-made or concentrate juices, but you can use pre-made also. For the rum floater, I tried a newer variety of dark rum called “Tattoo” by Captain Morgan. It is a dark variety with a slight hint of orange & cherry, though it wasn’t sweet or too noticeable, but worked well with the citrus in this. Also, you can use Tripe Sec in lieu of the Cointreau, if you don’t have any. Double recipe as needed.
Recipe by the dinnervine at http://www.dinnervine.com/2014/08/mai-tai/