Hula's Mai Tai Recipe
Not your fruity Mai Tai. Strong & Limey. Bacardi gold rum, orange curaçao, pineapple and lime juices, orgeat, dark rum
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Build and shake
Add Bacardi Gold rum, orange curaçao, fresh lime juice, fresh pineapple juice, orgeat, and simple syrup (if using) into a cocktail shaker filled halfway with cubed ice. Secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
- 2
Prepare glass
Fill a double old-fashioned glass (or a 12–16 oz tiki glass) with crushed ice, leaving room at the top for the float and garnish.
- 3
Strain
Strain the shaken mixture over the crushed ice in the prepared glass, allowing the liquid to settle evenly over the ice.
- 4
Float dark rum
Carefully pour the dark rum over the back of a bar spoon so it floats on top of the drink, creating a dark layer and aroma. Use approximately 0.5 oz.
- 5
Garnish and serve
Garnish with a lime wheel or wedge and a sprig of mint (and a pineapple frond or wedge if using). Serve with a straw and instruct guests to give the float a gentle stir or sip through it to experience the strong, limey profile.
Garnish
- 6
Place the lime wheel or wedge on the rim (or tuck it into the crushed ice). Gently slap the mint between your palms to release oils and tuck it into the ice near the lime. Add the pineapple frond or wedge on the rim if desired.
