Mai, Mai, Mai…Need A Get Away? A Tropical Cocktail Might Just Help
Mai Tai Cocktail! Here’s a bright idea 
. Take a stay-cation! Even if it’s only for a couple of hours
. Make yourself a tropical libation and take a relax. It’s Hump-Day-Eve, so I’ve decided to honor the occasion with Tiki Tuesday. What better than a little rummy-in-your-tummy to chase away the mid-week dull-drums
? If you can’t get to a beach, bring the beach to your toes! Just blow up the kiddie pool and plug in the fan. Once you take a sip of this tropical delight, you’re half way there…………..If not to a real Island vacay, at least you’re already half way to the weekend.
When you get a little “rum-bling” to make a special drink, I can’t think of anything more on point than an authentic, or pretty darn close to the to the original, Mai Tai. The best Mai Tai Cocktail I ever enjoyed was at Bali Hai on Shelter Island in San Diego. Not too sweet and full of tasty and tropical rum. It’s the hint of almond that I love about a Mai Tai. But, remember a little of the Orgeat syrup goes a very long way. Here’s how I made this delicious concoction.
You Put De Rum In De SHAKER When You’re Makin’ A Mai Tai Cocktail!
You thought I was going to say 
coconut, didn’t you? That’s a different drink! In a shaker, add 1 1/2 ounces of light rum and 1 1/2 ounces of dark rum. I actually used Rum liqueur in place of dark rum that I bought while in St. Martin a very long time ago. It has a bit of a sweeter taste than dark rum.
Since it is a little sweeter than dark rum, I used a little less of the rock candy syrup (or simple syrup). Next, add 3/4 ounces of freshly squeezed lime juice, 1/2 ounce of Grand Marnier or Cointreau and 1/4 ounce of Orgeat syrup. Shake, then pour into a glass filled with crushed ice. Garnish with a lime or orange wheel and a pretty flower you pluck right from your neighbors garden, and Bob’s your uncle! Cheers!
Notes
*To make rock candy syrup
In a sauce pan add 1 cup sugar and 1/2 cup water. Bring to a simmer and cook until sugar is completely dissolved, about 5 minutes. Cool then chill in the refrigerator before using. Kept in a closed container, this will last about a month in the refrigerator.
Ingredients
- 1 1/2 ounces light rum
- 1 1/2 ounces dark rum or rum liqueur
- 3/4 ounces freshly squeezed lime juice
- 1/2 ounce Grand Marnier or Cointreau or triple sec (Orange Curacao is the original)
- 1/4 ounce Orgeat syrup
- 1/4 ounce Rock Candy Syrup or simple syrup*
Instructions
- In a shaker, add 1 1/2 ounces of light rum and 1 1/2 ounces of dark rum or rum liqueur. 1/2 ounce Grand Marnier or Cointreau, triple sec or Orange Curacao, 3/4 ounces of freshly squeezed lime juice, 1/4 ounce rock candy syrup (simple syrup) and 1/4 ounce of Orgeat syrup. Shake, then pour into a glass filled with crushed ice. Garnish with a lime and a flower.
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