Gene's Mai-tai Recipe

Prepare glass

Chill a double old-fashioned glass or a tiki mug by filling it with ice and water while you build the drink; set aside.

Discard the ice/water from the chilled glass and add about 1 cup of crushed ice into a cocktail shaker (or mixing tin).

Add to the shaker: 1 oz Myers's Dark Jamaican rum, 1 oz Mount Gay Eclipse (gold rum), 0.5 oz Grand Marnier, 0.5 oz orgeat syrup, 0.75 oz fresh lime juice, 0.5 oz fresh orange juice, and 0.25 oz simple syrup if you prefer it slightly sweeter.

Fill the shaker with more crushed ice to just below the rim, cap it, and shake vigorously for 10–15 seconds until the shaker is frosty and well chilled. The shaking both chills and dilutes the drink properly while aerating the orgeat.

Dump the ice from the chilled glass (if any remained). Strain the contents of the shaker—using a Hawthorne strainer or fine mesh—into the glass filled with fresh crushed ice, leaving a bit of a mound above the rim.

Float 0.25 cup of broken ice on top to create the traditional tiki presentation and slightly slow dilution.

Optional: For a deeper aromatic top, lightly grate a few drops of fresh lime zest over the top or express a lime peel over the drink before discarding.

Garnish with a fresh mint sprig: clap the mint between your palms once to release aromatics and stick into the crushed ice so the sprig stands upright.

Add a lime wheel or a halved lime shell on the rim and a pineapple wedge or cocktail cherry if desired for color and tiki flair.

Serve with a short straw and a small stirrer. Encourage the drinker to sip through the straw to enjoy the layered flavors and aromas.