Mai-tai Recipe

Chill glass

Fill a 20 oz highball or tiki glass with ice to chill while you prepare the cocktail ingredients.

Combine spirits and juices

In a cocktail shaker, add 2 oz Cruzán Mango Rum, 1 oz Bacardi Spiced American Oak, 0.5 oz Amaretto, 2 oz fresh orange juice and 3 oz pineapple juice. Add a small handful of ice (enough to fill the shaker about halfway).

Shake

Secure the shaker and shake vigorously for 10–15 seconds until the shaker is cold to the touch and the ingredients are well combined and slightly frothy.

Discard the ice used to chill the serving glass. Fill the chilled 20 oz glass with fresh crushed ice or cubed ice to about three-quarters full.

Strain the shaken mixture over the ice into the prepared glass, aiming for even distribution across the ice bed.

Slowly pour 0.5 oz grenadine over the back of a spoon or directly down the side of the glass so it sinks and creates a layered sunrise effect toward the bottom of the drink.

Garnish the drink with an orange wheel on the rim, a pineapple wedge on the glass, and a maraschino cherry skewered and placed on top of the ice. Add a mint sprig for aroma if desired.

Serve with a straw. Optionally instruct the guest to stir gently before sipping to integrate the grenadine if they prefer a uniform flavor.