This Mai Tai is the cocktail that you might have in mind when you think of that Tiki Cocktail you had the last time you visited Hawaii. Originally created for the menu at the Royal Hawaiian Hotel in Waikiki, this version's made with pineapple juice and orange juice, and a classic dark rum float.
Combine all of the ingredients except the Whalers Dark Rum in an old-fashioned style glass over shaved ice. Carefully pour the dark rum on top (called a floater).
Garnish with a pineapple wedge and a parasol with a skewered Maraschino cherry and fresh lime wedge.
To Make Cherry Vanilla Puree
In a small food processor, add three tablespoons of maraschino cherries. You. can add some of the juice but tyr to get moslty cherries.
Add the vanilla and the cranberry juice and the puree until blended.
White Rum - The best rum to use in this recipe is a light rum such as Bacardi Silver or Cruzan Aged White Rum.
Black Rum - Dark or black rum is used as a float on top of this mai tai recipe. The Royal Hawaiian's recipe calls for Whalers rum. If you can't find it, any good dark rum will work. Steer clear of spiced rum, though.
Orgeat - (Or-zhat) is an almond syrup made with almond puree and orange blossom water. This nutty syrup is what gives the mai tai its signature flavor.
Grand Marnier - Grand Marnier is an orange liqueur. You can also use Orange Curaçao in this recipe.
Orange Juice & Pineapple Juice - Orange juice and pineapple juice are used in this version of the mai tai. Fresh squeezed is always recommended, but of course, use what you have on hand. I recommend Simply orange juice and Dole pineapple juice (the one in the can).
Cherry Vanilla Puree - The Royal Hawaiian uses a cherry vanilla puree made by blending maraschino cherries, vanilla, and cranberry juice. I've scaled the recipe down to make it more simple for creating this cocktail at home.