Hawaiian Mai Tai with Rum and Orgeat (Print version)

A bright Hawaiian Mai Tai with rum, orgeat, lime, pineapple juice, orange curaçao, and a dark rum float.

# Ingredients:

For one cocktail

01 - 1 1/2 oz (45 ml) light or gold rum
02 - 1/2 oz (15 ml) orange curaçao
03 - 1/2 oz (15 ml) orgeat syrup
04 - 1 oz (30 ml) fresh lime juice
05 - 1 1/2 oz (45 ml) pineapple juice
06 - 1/4 oz (7 ml) simple syrup, optional
07 - 3/4 oz (22 ml) dark rum, for floating
08 - Crushed ice

For garnish

09 - 1 fresh mint sprig
10 - 1 pineapple wedge
11 - 1 cocktail cherry
12 - 1 spent lime shell, optional

# Instructions:

01 - Fill a double old-fashioned glass with crushed ice to chill while you measure the cocktail.
02 - Pour light rum, orange curaçao, orgeat, lime juice, pineapple juice, and simple syrup into a cocktail shaker.
03 - Add a scoop of ice and shake hard for 10-12 seconds, until the outside of the shaker feels cold.
04 - Discard the ice from the serving glass, refill with fresh crushed ice, and strain the cocktail into the glass.
05 - Slowly pour the dark rum over the back of a spoon so it rests near the top of the drink.
06 - Clap the mint once to release its aroma, then garnish with mint, pineapple, cherry, and the optional lime shell. Serve right away.

# Good to know:

01 - Use fresh lime juice for the cleanest flavor.
02 - Shake and serve one drink at a time for the best texture.
03 - For a less sweet drink, omit the simple syrup.

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