Sunset Mai Tai Recipe

Chill glass

Place a double old-fashioned glass or tiki mug in the freezer for 5–10 minutes, or fill it with ice water while preparing ingredients to chill.

Juice and measure

Freshly squeeze lime to yield 0.75 oz. Measure all spirits, juices, syrups, and bitters with a jigger.

In a cocktail shaker, combine 2 oz Don Q white rum, 0.5 oz Don Q aged (gold) rum, 0.75 oz Aperol, 0.5 oz BOLS Triple Sec, 0.75 oz fresh lime juice, 2 oz pineapple juice, 0.5 oz orgeat, 0.25 oz simple syrup, and 1 dash Angostura bitters.

Fill the shaker two-thirds full with ice. Seal and shake vigorously for 10–15 seconds until the shaker feels very cold and slightly frosted.

Discard ice or water from the chilled glass if used. Fill the glass with crushed ice (about 1 cup).

Double-strain the shaken mixture over the crushed ice into the chilled glass to remove small ice shards and any pulp.

To create the 'sunset' visual, slowly float an additional 0.25 oz aged rum or 0.25 oz Aperol (optional) over the back of a spoon onto the top of the drink so it pools and creates a layered color gradient.

Garnish with a pineapple wedge on the rim, a lime wheel, and a sprig of fresh mint tucked into the ice. Add a dehydrated orange slice or a cocktail cherry if desired.

Serve with a short straw and enjoy. Advise the drinker to gently stir once or twice if they prefer a more homogeneous flavor.