Mai Tai Special Recipes

THE ORIGINAL MAI TAI

Steps:

• Place the aged rum, orange liqueur, lime juice, and orgeat syrup in a cocktail shaker. Add ice and shake until cold.
• Strain the drink into an ice-filled glass. Top with the dark rum. Garnish with fresh mint, a lime wedge, cocktail cherry and pineapple slice.

MAI-TAI SPECIAL

Steps:

• Fill a shaker with ice cubes.
• Add ½ part cuban rum.
• Add ½ part dark jamaican rum.
• Add ½ part light rum.
• Add ½ part lemon juice.
• Add ½ part orange juice.
• Add ⅓ part orange curacao.
• Add ½ part pineapple juice.
• Add ⅓ part simple syrup.
• Shake.
• Strain into a wine glass filled with crushed ice.
• Garnish with a maraschino berry.
• Garnish with orange.
• Garnish with pineapple.

MAI TAI COCKTAIL

Steps:

• Combine pineapple juice, rum, lime juice, Curaçao, orgeat, and cherry juice in a cocktail shaker.
• Fill with ice and shake vigorously for 20 seconds.
• Strain into an ice-filled rocks glass. Top with dark rum, and garnish with mint, cherry, and pineapple.

MAI TAI

Steps:

• In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice.

MAI TAI

Steps:

• Mix together the pineapple juice, orange juice and grenadine in a large pitcher. Add the spiced rum, coconut rum and sparkling clementine juice if using; mix well to combine.
• Cut the ends off the pineapple, and then remove the skin, being careful to trim away the eyes. Slice the pineapple about 1/2-inch thick. Use mini cookie cutters to cut fun shapes.
• Load picks with the pineapple, clementine wedges and cherries.
• Pour the juice mixture into glasses over ice and garnish with the fruit skewers.

MOBILE MAI TAI

Steps:

• In a small pitcher, combine the pineapple juice, orange juice, white rum, lime juice, grenadine and almond liqueur or syrup/extract. Set aside.
• Using a paring knife, make the straw holes in the center of the lids of 2 "to-go" cups larger by expanding the "X" large enough so that the top of a mini bottle of rum fits through it. Using the paring knife, make another "X" in the lid for a straw hole. Set aside. Fill the to-go cups with ice. Divide the prepared Mai Tai between the two cups. Add a cherry to each.
• Unscrew the cap from each mini bottle of spiced rum. Invert the prepared lid and place the nozzle of the bottle into the expanded straw hole in the center of the lid. In one quick motion, place the top of the bottle into the cocktail and secure the lid on the cup. This will create a vacuum that will distribute the spiced rum in the cocktail as you drink it. Add straws to the second straw holes and sip away.

MAI TAI

Steps:

• Combine the rums, lime juice, orange liqueur, almond syrup, orange juice and pineapple juice in a mason jar and secure the lid. Shake well. Fill 4 rocks glasses with ice and pour over the mixture.
• Add a splash of cherry juice to each glass. Garnish with the cherries, wedges of fresh pineapple and mint leaves.

THE PERFECT MAI TAI

Steps:

• In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.