Add 2 oz Don Q white rum, 1 oz fresh lime juice, 0.75 oz orange liqueur, 0.5 oz orgeat, 1 oz mango puree and 0.25 oz simple syrup (only if the mango puree is not sweet) into a cocktail shaker.

Fill the shaker with ice (about 3/4 full) and shake vigorously for 10–15 seconds until well-chilled and the outside of the shaker is frosty.

Fill a rocks or highball glass with crushed ice (about 1 cup). Use a strainer to double-strain the cocktail into the prepared glass over the crushed ice to remove any large pulp or ice shards.

Dark rum floater

Carefully pour 0.5 oz dark rum over the back of a spoon held just above the drink surface so the rum floats on top, creating a layered floater effect.

Gently mound a bit more crushed ice on top if desired to hold the floater and create a classic Mai Tai profile.

Garnish and serve

Garnish with a lime wheel or wedge on the rim, a sprig of mint (slap the mint gently between your palms to release aroma before placing), and an optional mango slice.

Serve with a straw and a small bar spoon for stirring if the guest prefers to incorporate the floater. Best enjoyed immediately while cold.

Notes

If you only have whole mango, puree fresh mango flesh with a splash of water and strain for a smoother texture. Adjust sweetness with more or less simple syrup depending on mango sweetness and personal taste.

To make orgeat yourself, use a 1:1 ratio of blanched almond syrup to sugar with a splash of orange blossom water; store refrigerated.