Restaurants›Pacific Catch›Mai Tai Recipe

Mai Tai Recipe

Inspired by Pacific Catch
Time8m
Serves1

Pacific Catch, Flor de Caña silver rum, Lahaina dark rum, lime juice, overproof rum, house-made 'POG'

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Ingredients

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Cocktail

Garnish

Method

Cocktail

1

Prepare glass

Chill a double old-fashioned glass or tiki mug by filling with ice and setting aside while you mix the cocktail.

2

Combine base spirits and mixers

In a cocktail shaker, add Pacific Catch (or other light rum) 1 oz, Flor de Caña silver rum 0.5 oz, Lahaina dark rum 0.5 oz, fresh lime juice 1 oz, house-made POG 1 oz, orgeat 0.5 oz, and orange curaçao 0.5 oz.

3

Add ice and shake

Fill the shaker with ice (not crushed) and shake vigorously for about 10–15 seconds until well chilled and slightly diluted.

4

Prepare serving glass and add crushed ice

Discard the chilling ice from the glass. Fill the chilled glass or tiki mug roughly two-thirds full with fresh crushed ice (about 1 cup).

5

Strain over crushed ice

Double-strain the contents of the shaker over the crushed ice so the liquid coats the ice evenly. Use a Hawthorne strainer or fine strainer as available.

6

Float overproof rum

Using the back of a bar spoon, gently pour 0.25 oz overproof rum (e.g., 151) over the top of the drink to create a float. Pour slowly so it rests on the ice and surface.

Garnish

7

Garnish the Mai Tai with a lime wheel on the rim, and tuck a pineapple frond or mint sprig into the ice. Add a dehydrated or fresh orange wheel if using. Serve with a short straw and enjoy.