Miyo’s Mai Tai Recipe
Gosling’s dark rum, Malibu, Bacardi silver, cranberry, pineapple & orange juices
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass and ice
Fill a double old-fashioned glass or tiki mug about three-quarters full with crushed ice and set aside.
Combine ingredients
In a cocktail shaker filled with ice, pour 1.5 oz Gosling’s Dark Rum, 1 oz Bacardi Silver, 0.5 oz Malibu, 1 oz cranberry juice, 2 oz pineapple juice, 1 oz orange juice, 0.5 oz fresh lime juice, 0.5 tsp orgeat (almond syrup), and 0.25 oz simple syrup.
Shake
Secure the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and well chilled, and the juices are fully integrated.
Strain and layer
Strain the mixture over the prepared glass filled with crushed ice. Pour slowly to maintain some texture from the crushed ice.
Float
Gently float an additional 0.25 oz Gosling’s Dark Rum (optional) on top by pouring it over the back of a spoon to create a dark rum float that gives visual contrast and aroma.
Garnish and serve
Garnish with a pineapple wedge, an orange wheel, and a maraschino cherry on a cocktail pick. Serve with a short straw and a stirring pick so the guest can mix the float in if desired.