Add a fruity, tropical twist to your cocktails with this easy Hawaiian Mai Tai recipe. If you’re having a pool party or backyard BBQ, this recipe makes an entire batch that you can double or triple and serve in a pitcher for your guests.
Add the aged rum, orange liqueur, lime juice, orgeat syrup, pineapple juice and mango juice to a small pitcher. Stir until combined.
Fill 4 cocktail glasses with ice (about ½ way up the glass). Pour the mixture into each glass. Add 1 teaspoon of grenadine into each glass.
Garnish with fresh mint sprigs and mango slices. Serve!
Notes
An old-fashioned glass works great for this drink but you can use any cocktail glass you have on hand.
Grand Marnier is a bit heavier than Cointreau and more expensive. Triple sec has a slightly lower alcohol content and price.
As for the best rum to use for this Mai Tai, you can explore with dark rums that have been aged for 4, 8 or even 12 plus years. You can try a commercial rum, such as Appleton Estate (aged for 12 years) or Captain Morgan (aged for 2 years), or your favorite family-owned brand.
If you’re wondering how much ice to fill each glass with, I recommend filling them about halfway with crushed ice or ice cubes to gradually dilute and chill the drink without making it too watery.
If you don't have a fresh mango on hand, you can garnish your drinks with cherries or pineapple.