Dear T –
There does seem to be something about a Mai Tai that goes perfectly with a tropical sunset. Recipes seem to be as numerous as hibiscus, though. Here are a few. For those who don’t drink alcoholic beverages, try them without the rum.
Mai Tai #1
1 oz. Royal Hawaiian Light Rum, or any light rum. 1 oz. Demerara Rum (Lemon Hart 86) 1 oz. Orange Curacao (Bols) Dash French Orgeat Syrup Dash Rock Candy Syrup Juice of half a Lime 1/4 oz. Lemon Juice Orange Juice
Fill large (14 ounce) glass with ingredients, then add crushed ice and orange juice. Garnish with mint leaves and perhaps fruit on a skewer.
Mai Tai #2
2 ounces dark rum 1/2 ounce curaçao 1/2 ounce apricot brandy 1 1/2 tablespoons lime juice 3 or 4 ice cubes Pineapple spear
Combine all ingredients, except the pineapple, in a cocktail shaker and shake vigorously. Strain into a cocktail glass and garnish with the pineapple. Serves 1.
Mai Tai #3
2 jiggers (3 ounces) light rum 1 jigger (1 1/2 ounces) dark rum 1 pony (1 ounce) Grand Marnier 1 pony (1 ounce) amaretto 2 ponies (2 ounces) pineapple juice 1 pony (1 ounce) fresh lemon juice
Garnish: pineapple spears and lemon slices In a cocktail shaker half-filled with ice cubes, combine rums, Grand Marnier, amaretto, pineapple juice and the lemon juice. Shake the drink for 30 seconds, and strain it into 2 long-stemmed glasses filled with ice cubes. Garnish the drinks with pineapple spears and lemon slices. Serves 2.
For more great Hawaii recipes, check out the “Taste of Hawaii” Recipes
Big Kahuna