Mollys Maui Mai Tai Recipe 415

Steps:

• Combine the rums, lime juice, orange liqueur, almond syrup, orange juice and pineapple juice in a mason jar and secure the lid. Shake well. Fill 4 rocks glasses with ice and pour over the mixture.
• Add a splash of cherry juice to each glass. Garnish with the cherries, wedges of fresh pineapple and mint leaves.

Steps:

• In a large pitcher, add the light rum, Jamaican rum, orange liqueur, lime juice, orange juice and orgeat syrup and stir until combined. Add crushed ice to rocks glasses, then pour the mai tai over the ice. Add a splash of grenadine to each, then garnish with an orange wheel, lime wheel and maraschino cherry.

Steps:

• Put all liquid ingredients in cocktail shaker. Fill two high ball glasses with shaved ice. Shake cocktail shaker thoroughly, at least ten times. Strain into two glasses. Crush the mint leaves between your fingers and float on the top of the drink. It is important to really bruise the mint leaves, because they blend the flavors together. You should NOT skip the fresh mint - it is the key to the whole drink. Garnish with pineapple and lime wedges

Steps:

• Combine the demerara sugar with 1/2 cup water in a small saucepan and cook over medium-low heat until the sugar is fully dissolved, about 5 minutes. Transfer the demerara syrup to a small bowl and set aside to cool completely, about 15 minutes (see Cook's Note).
• Combine the lime juice, gold and light rums, orange curaçao, orgeat syrup, 1/4 ounce demerara syrup and 1 cup ice in a cocktail shaker and shake vigorously until chilled, about 10 seconds. Pour the cocktail into an old fashioned or rocks glass. Stick the stem of the mint sprig into the center of the cut side of the spent lime half (it should look like a palm tree on a floating island). Place the garnish in the drink lime-side down.

Steps:

• Pour all the liquids into a cocktail shaker. Fill it with ice and shake for about 30 seconds. Pour it all into a 16-ounce double old-fashioned glass. Garnish with lime slice, pineapple, and mint sprig.

Steps:

• In a small pitcher, combine the pineapple juice, orange juice, white rum, lime juice, grenadine and almond liqueur or syrup/extract. Set aside.
• Using a paring knife, make the straw holes in the center of the lids of 2 "to-go" cups larger by expanding the "X" large enough so that the top of a mini bottle of rum fits through it. Using the paring knife, make another "X" in the lid for a straw hole. Set aside. Fill the to-go cups with ice. Divide the prepared Mai Tai between the two cups. Add a cherry to each.
• Unscrew the cap from each mini bottle of spiced rum. Invert the prepared lid and place the nozzle of the bottle into the expanded straw hole in the center of the lid. In one quick motion, place the top of the bottle into the cocktail and secure the lid on the cup. This will create a vacuum that will distribute the spiced rum in the cocktail as you drink it. Add straws to the second straw holes and sip away.

Steps:

• Pour the golden rum, curacao, orgeat, lime juice and sugar syrup into a cocktail shaker with a handful of ice cubes. Shake until the outside of the shaker feels really cold.
• Fill a tumbler with crushed ice then strain the cocktail over it. Slowly pour the dark rum over the top so it stains the top of the drink a rusty gold.
• Garnish with fruit like pineapple, lime and cocktail cherries if you like.

Steps:

• mix it all together and shake over ice
• strain into tall iced filled glass.
• serve with citrus wedges.

Steps:

• In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice.

Steps:

• In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.

Steps:

• Fill an old-fashioned glass with 1 cup crushed ice. Set aside in the freezer.
• Combine light rum, gold rum, orange Curacao, orgeat, and lime juice in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled old-fashioned glass. Top with dark rum.
• Garnish with a wedge of pineapple and a maraschino cherry.