Tonga Mai Tai Recipes

MAI TAI

Steps:

• Combine the demerara sugar with 1/2 cup water in a small saucepan and cook over medium-low heat until the sugar is fully dissolved, about 5 minutes. Transfer the demerara syrup to a small bowl and set aside to cool completely, about 15 minutes (see Cook's Note).
• Combine the lime juice, gold and light rums, orange curaçao, orgeat syrup, 1/4 ounce demerara syrup and 1 cup ice in a cocktail shaker and shake vigorously until chilled, about 10 seconds. Pour the cocktail into an old fashioned or rocks glass. Stick the stem of the mint sprig into the center of the cut side of the spent lime half (it should look like a palm tree on a floating island). Place the garnish in the drink lime-side down.

TONGA MAI TAI

Steps:

• Mix the dark and light rum, orgeat syrup, and orange and pineapple juice in a cocktail shaker with ice cubes or crushed ice. Pour into a glass. Float the triple sec on top by pouring it over the back of a spoon. Garnish with the pineapple wedge and cherry.

TONGA MAI TAI

Steps:

• Combine all the liquid ingredients in a large glass. Add ice and stir. Drop the cherry in the drink and garnish the rim of the glass with the pineapple slice. Place the paper umbrella in the glass and serve immediately.

GINA'S MAI TAI

Steps:

• Fill a cocktail shaker 1/2 way with ice cubes.
• Add the pineapple juice, orange juice, light rum, dark rum, triple sec, lime juice, and grenadine and shake for 20 seconds.
• Strain drinks into 2 ice-filled glasses and garnish with maraschino cherries and an orange wheel.