It’s officially summer everyone! Sunny days, bbq grills, sandy beaches galore. I don’t know about you but I’ve been dreaming about sandy beaches for a few months now. White sandy beaches to be exact, with bright turquoise water. Tropical vacation anyone?? How about we sip on one of these Tropical Mai Tai Cocktails while we plan shall we?
PS I miiiiight have tropical vacations on the brain because I miiiiiight be thinking about a honeymoon…..because I got ENGAGED!!!! 😍💍🍾. Literally 3 days ago so I’m still in lalaland about it so basically lots of Champagne and pinteresting has been happening.
ANYway, these Mai Tai’s are a sure way to get summer going instantly. My Dad has been making these for years and they have become a staple for the long, warm days of this season. This Mai Tai recipe uses Grand Marnier for a sweeter curaçao than Contreau but you can use either one you like, or triple sec if you don’t have any! So with that in mind, go enjoy the sunshine and cheers everyone!
- 1 1/2 ounces Rum
- 1/2 ounces Grand Marnier or Triple Sec
- 1 ounce pineapple juice
- 1 teaspoon lemon juice
- 6 ounce orange juice
- 1/4 ounces grenadine
- Splash dark rum
- In a 16 ounce glass filled halfway with ice, pour rum, grand mariner, pineapple juice, lemon juice, and orange juice together and stir.
- Pour grenadine over the top and let settle through the drink. Top off with a splash of dark rum and garnish with cherries and slices of pineapple if desired.