Garden Mai Tai Recipe
White Rum rum, fresh pineapple juice, orgeat, splash of Mac nut syrup, topped with a vibey dark rum float
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Garden Mai Tai
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Method
Cocktail
Prepare shaker
Fill a cocktail shaker halfway with cracked ice.
Add 2 oz white rum, 2 oz fresh pineapple juice, 0.75 oz fresh lime juice, 0.5 oz orgeat, 0.25 oz macadamia nut syrup, and 0.25 oz simple syrup (if you prefer a touch more sweetness) to the shaker.
Add 2 dashes Angostura bitters to the shaker.
Cap the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and well-chilled. This chills the mix and creates a light froth from the orgeat and juice.
Fill a double old-fashioned glass or tiki mug with fresh cracked ice (about 1 cup).
Strain the shaken mixture over the prepared glass using a fine strainer or Hawthorne to catch small ice shards and pulp.
Dark rum float
Gently pour 0.5 oz dark rum over the back of a bar spoon so it floats on top of the cocktail, creating the signature dark rum float (a slow-pouring technique helps it sit on the surface).
Garnish & Finish
Garnish with a pineapple wedge and a sprig of fresh mint. Optionally tuck a dehydrated lime wheel or fresh lime wheel into the mint for visual contrast.
Give the mint a gentle slap between your hands to release its aromatics and place it on top of the drink near the dark rum float.
Serve with a straw positioned to one side so the drinker can sip through the float or stir it into the base as they prefer.