The Mai Tai is a surprisingly difficult drink to nail down. Over the last couple of years, Kim and I have had oue share in the quest for the very best. Our favorite to date was from the Royal Hawaiian Hotel on Waikiki beach at their Mai Tai Bar. To be specific, it is the “Royal Mai Tai”. But I digress, did you know the original Trader Vic’s Mai Tai is guessed to have rum, Curaçao liqueur, and lime juice. Say what? Ours on the other hand has may more ingredients than that. This is probably one of our most complicated drinks created. However, we are pretty proud of how it turned out.
If you make this, please give us feedback. It took four tries to get this where it is but we think it’s near perfection. If you happen to find the syrup from Luxardo maraschino cherries sold separately, which we used in this recipe, please let us know. Our Luxardo cherries are drying as I write this because we used up all the syrup.
2oz Spiced Rum
2oz Kraken Dark Rum
2oz Fresh Pineapple Juice
2oz Fresh Squeezed Orange Juice
1oz Small Hand Foods Orgeat (Almond Syrup) – This is a must!
1/2oz Luxardo Syrup (From maraschino cherries)
1/2oz Grand Marnier
6 drops vanilla extract
Mix all ingredients and some ice in a shaker. Shake and pour into a tiki cup over ice. We garnished with fresh pineapple and one of those cherries that are getting dry.
If you want to see other cocktail recipes from Saturday Night Foodies, go to <CLICK HERE>