Since winter has been lingering around too long here in Colorado, we’ve been longing for the beach and sun. Our solution, a drink that will take you away to memories of an ocean breeze and salt air. There are a lot of ways to make a Mai Tai, but this is the classical way that we used to make it back when we worked at the resort where we first met. It seems especially fitting since today is our 26th wedding anniversary that we share a cocktail that reminds us of when we first met.
- 1 1/2 ounces (1 jigger) of Coconut Rum
- 1/2 ounce of Dark Rum
- 3 ounces of Orange Juice (preferably fresh)
- 2 ounces of Pineapple Juice
- 1/2 ounce of Grenadine
In a shaker, add ice, the coconut rum, orange juice, pineapple juice and shake vigorously. Pour the punch into a highball glass filled about three-quarters full with ice. Slowly pour the grenadine over punch, it will sink to the bottom of the glass. Float the dark rum onto the top of the punch, either by pouring slowly using a pour-spout or, if you don’t have one, by pouring over the back of a spoon. Garnish with pineapple and maraschino cherries and enjoy. This recipe makes a single cocktail, so feel free to repeat until you can smell the beach. 🙂