Mai Tai

I'm fresh off a summer of slingin' drinks at the pool bar in a local resort. Oh, the Mai Tais I've made! Did you know the Mai Tai was invented at Trader Vic's restaurant in Oakland, California? Well, it was. This isn't the original recipe, but it's a good approximation and a fabulous drink when you need something that reminds you of palm trees and soft warm breezes. Even better, it uses ingredients you might have at home. Here goes - the Poolside Mai Tai. Of course, at poolside the "glass" will be plastic, but we can make that work, no worries. . .

 

Fill a tall glass with ice:

• 1 oz. Bacardi white rum
• 1 oz. Malibu coconut rum or Sailor Jerry's spiced rum
• 1 oz. mango juice or passionfruit juice
• Fill with pineapple juice.

Stir well. Top with a floater of Gosling's dark rum.

 

Garnish with an orange slice, a maraschino cherry, and a straw. Plus an paper umbrella, if you have one handy.

 

P.S. The original includes a bit of orgeat syrup, an almond creation that's not in everyone's arsenal. However, a little splash of Amaretto could be added as a substitute, and it would only enhance the experience (not to mention add to the already-potent alcohol content)!