In Rum Recipes

This year it’s difficult to escape to a tropical island, so we’re bringing the tropical island to us! Every year in February we like to have a night that’s all about tiki, where we turn the temperature up, throw on our most tropical shirts and pretend the tasting room has been transported to an equatorial island. This year big celebrations aren’t in the cards, but we’re still serving up a classic tiki staple this weekend to put us in the mood.

This drink uses both rum and orange liqueur –  if you still have Beehive Curaçao around that works great, or you can use Triple Sec. Or, Vacation Curaçao will add both delicious orange notes and an additional layer of spice!

Hawaiian Mai Tai

2 oz Doublewood Rum
½ oz Orange Liqueur
½ oz Fresh Lime Juice
1½ oz Fresh Orange Juice
1½ oz Pineapple Juice
1 dash real pomegranate grenadine

Shake ingredients with ice, strain into a tiki mug (or a double old fashioned glass, or Collins glass, or even a goblet) over fresh ice. Garnish with a sprig of mint, a lime wedge and an edible orchid, if you have one.