A first fancy drink for me was a Mai Tai cocktail. When Bruce and I were first married, we moved to St. Louis. We lived in South St. Louis and were fortunate enough to in an area of a global melting pot. We shopped at local groceries that included Asian, Italian and Hispanic markets. In addition to the markets, there were such good restaurants of so many cultures.
The King and I was a place that Bruce and I would love to go. We sat on cushions on the floor, ordered Thai food, and enjoyed tropical drinks. I would almost always order a Mai Tai. Okay, to be honest, I ordered 2. But that was the limit. The drink was so delicious, and the perfect sweet for the spicy food.
I have made a few adjustments to the traditional Mai Tai by using Amaretto instead of orgeat syrup as well as adding orange and pineapple juice. If you want the real deal, leave out the juice, and use orgeat instead of amaretto.
- Fancy cocktail glass
- 1 ounce Light Rum
- 1 ounce Dark Rum
- 1 ounce Cointreau
- .5 ounce Amaretto
- 1 Lime juiced
- .5 Orange Juiced
- 1 ounce Pineapple Juice
- 2 Cherries Can use Northern or bottled
- 1 pineapple spear for garnish
- 1 orange slice for garnish
- Splash of cherry simple syrup for color optional
- Fill a tall glass with crushed ice, and set in freezer.
- Squeeze lime and orange juice into a cocktail shaker. Add rum, Amaretto, pineapple juice and Cointreau. Add one large cube of ice, and shake.
- Strain into the ice filled glass. Top with garnish, and the splash of cherry simple syrup.