Virgin Mai Tai Recipe 395

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.

Steps:

• In a large pitcher, add the light rum, Jamaican rum, orange liqueur, lime juice, orange juice and orgeat syrup and stir until combined. Add crushed ice to rocks glasses, then pour the mai tai over the ice. Add a splash of grenadine to each, then garnish with an orange wheel, lime wheel and maraschino cherry.

Steps:

• Combine all ingredients except crushed ice in a shaker half filled with ice. Shake well.
• Strain into an old-fashioned glass half filled with crushed ice.
• Garnish with a slice of fruit and a drink umbrella.

Steps:

• In a large pitcher or bowl, combine the fruit juices and the sugar. Stir until the sugar dissolves.
• Add the sparkline water and stir gently. Pour into a large punch bowl and add some ice to chill it.
• Serve in punch cups.

Steps:

• Combine all ingredients in a pitcher and stir well. Pour into a cocktail glass or specialty glass. Garnish with a fresh orange slice or pineapple slice and a maraschino cherry and serve.

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.