- 1 oz light rum
- 1 oz Rhum Agricole (Clément)
- 1/2 oz Blue Curaçao (Giffard)
- 1/4 oz maraschino liqueur (Luxardo)
- 1/2 oz orgeat syrup
- 1/2 oz fresh squeezed lemon juice
- 1/2 oz fresh squeezed lime juice
Shake with ice and strain into a chilled cocktail glass. Alternatively short shake with ice and strain into a double old-fashioned glass almost filled with crushed ice. Top up with crushed ice. Garnish with a pineapple and cherry.
This is another of Kathy's online discoveries at The Educated Barfly. It is a modern variation on the Mai-Tai created around 2000 by Clancy Carroll and made popular by Jeff 'Beachbum' Berry in his book Intoxica!. It tastes something like a mixed fruit punch but what really makes it shine is its stunning bright turquoise color.
The original recipe calls for this drink to be served over crushed ice. We have tried it served this way and also tried it shaken and served straight-up. Our preference is to serve it straight-up because the rum is not too strong and the drink gets diluted toward the end when served over crushed ice, but both methods produce a fine cocktail.