Palmas Mai Tai Recipe

Build and shake

Add the Bacardi light rum, Bacardi dark rum, triple sec, tropical fruit puree, pineapple juice, orange juice, freshly squeezed lime juice, orgeat (or simple syrup) and Angostura bitters into a cocktail shaker filled halfway with ice.

Shake

Secure the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is cold and the mixture is well chilled and slightly diluted.

Prepare glass

Fill a double old-fashioned glass (or a highball) with crushed ice to the top.

Strain

Double-strain the shaken mixture over the crushed ice in the prepared glass to remove any pulp and small ice shards, allowing the cocktail to settle over the crushed ice.

Float dark rum (optional)

If you want a layered look and extra rum aroma, gently pour (float) an additional 0.25–0.5 oz Bacardi Dark Rum over the back of a spoon onto the top of the crushed ice so it sits on the surface.

Garnish the cocktail with a pineapple wedge and an orange wheel on the rim, add a mint sprig tucked near the ice, and top with a maraschino cherry if desired.

Serve with a short straw. Encourage the drinker to give the mint a gentle slap between hands (optional) to release its aroma before placing it in the drink.