by Jordan Catapano

Unlike many other classic drinks, there are dozens of different ways to make a fantastic Mai Tai. The purists would argue that a true Mai Tai only contains light rum, dark rum, orange liqueur, orgeat (almond) syrup, and a squeeze of lime. But if you order a Mai Tai at most bars and restaurants, I can almost guarantee that it will be served with pineapple juice as an ingredient. Some bartenders add sweet and sour, others like a splash of grenadine. I’ve tasted Mai Tais with mango juice, and even coconut rum.  After experimenting with dozens of different recipes, this one is still probably my favorite. Try it and let us know what you think, or add your special recipe into the comments section for other readers to try. Cheers to National Mai Tai Day on August 30th!

Mai Tai Cocktail Recipe
1.5 ounces Bacardi rum
1 ounce Meyer’s dark rum
1.5 ounces pineapple juice
1 ounce orange juice
½ ounce Cointreau
½ ounce lime juice
¼ ounce lemon juice
¼ ounce Torani orgeat syrup
Pineapple ice cubes
Lime wedge garnish
Maraschino cherry garnish

Directions
Fill a shaker with ice, then add the Bacardi rum, pineapple juice, orange juice, lime juice, lemon juice, Cointreau, and Torani orgeat syrup. Shake well, then strain into a glass filled with frozen pineapple juice cubes. Top with a Meyer’s dark rum floater, garnish with a lime and maraschino cherry, and serve.