Kiki Mai Tai Recipe

Make fresh juices and puree

Place the pineapple chunks and hulled strawberries in a blender. Add the fresh orange juice and lime juice. Blitz until smooth, about 20–30 seconds, producing roughly 1 1/2 cups of fruit purée/juice. If mixture is too thick, add 1–2 tablespoons water and blend again.

Taste the purée for balance — it should be bright and slightly tart from the lime with fresh pineapple sweetness. Adjust by adding a teaspoon more lime juice if too sweet or 1 teaspoon agave if too tart.

Combine spirits, sweetener, and purée

In a cocktail shaker, add 3 tablespoons Mezcal Ilegal Añejo, 1.5 tablespoons agave nectar, and 4–5 ounces (about 1/2 cup) of the prepared fruit purée. Fill the shaker with ice (about 1 cup) to chill and dilute.

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the exterior is frosty and well-chilled. This both chills and lightly aerates the fruit mixture.

Strain and serve

Fill a double Old-Fashioned glass or tiki mug with crushed ice. Fine-strain the shaken cocktail over the crushed ice to remove pulp and seeds. Top with the optional 1 tablespoon dark rum floated on top by pouring it gently over the back of a bar spoon for a signature Mai Tai touch.

Garnish with a pineapple wedge and a sliced strawberry on the rim. Add a mint sprig for aroma if desired. Serve with a straw and a small cocktail pick.

Optional serving note: Offer extra agave on the side if guests prefer a sweeter drink.