Mai Tai Dessert Recipes

MAI TAI

Steps:

• In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice.

MAI TAI

Steps:

• In a cocktail shaker, combine rum, lime juice, amaretto, triple sec, and simple syrup. Shake and strain over ice.

MAI TAI DESSERT

Steps:

• Line sides and bottom of 9 inch spring form pan with the split ladyfingers.
• Soften gelatin in pineapple juice. Beat egg yolks in top of double boiler.
• Stir in sugar and salt. Blend in milk, cook over boiling water, stirring for 5 minutes or until well thickened.
• Blend in gelatin mixture, lime juice and rum.
• Add well drained pineapple. Chill until thickened but not set. Beat egg whites, gradually adding sugar.
• Fold pineapple custard and whipped cream into egg whites.
• Pour into spring form pan.
• Chill several hours or overnight. To serve, remove pan rim, sprinkle with nuts and add little puffs of whipped cream piped around the edge.

MAI TAI

Steps:

• Pour the golden rum, curacao, orgeat, lime juice and sugar syrup into a cocktail shaker with a handful of ice cubes. Shake until the outside of the shaker feels really cold.
• Fill a tumbler with crushed ice then strain the cocktail over it. Slowly pour the dark rum over the top so it stains the top of the drink a rusty gold.
• Garnish with fruit like pineapple, lime and cocktail cherries if you like.

THE PERFECT MAI TAI

Steps:

• In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.