- 3/4 oz Dark Rum (I suggest Goslings Black Seal or Appleton Estate)
- 3/4 oz Light Rum
- 1/2 oz Triple Sec
- 1/2 oz Sour Mix
- 2oz Fresh Orange Juice
- Splash of Grenadine
- Splash of Orgeat (Almond Syrup)
Build all the above ingredients in your glass shaker. Add ice. Seal with your tin shaker. Shake like mad. Roll into a Highball glass.
Orange and Cherry.
That’s the textbook prep and garnish. Yeah, you’ll see pineapples, fancy umbrellas, lime twists, and all kinds of other fancy garnishes on this drink depending on where you’re vacationing
This is such an wildly tasty drink, I can never put them down. It’s basically a grown up version of Kool-Aid. It’s super fruity, citrusy, and refreshing without being overly sweet. It’s the hands down the most appropriate drink on a hot Summer day. I guess that explains why it’s so popular on island resorts.
Do not serve this drink without sour mix or without Orgeat – it won’t be the same. Also, do not forget to shake. The froth is a key component to the taste and texture.
Why so few bartenders can’t remember such a classic highball is beyond me. It’s really very, very simple. Like most other things in life, this drink can be remembered by acronym and association.
Long ago, a long haired, Marlboro Red puffing, Steven Tyler looking bartender named Bobby, passed on to me a lot of the drink knowledge I have today. One of the better tidbits of info was how to commit to memory a MaiTai. Remember this acronym:
Rum Sour TO GO
R = Rum
S = Sour
T = Triple Sec
O = Orgeat
G = Grenadine
O = Orange Juice
Simple eh? Now, you’ll never forget it!