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–+ servings

Malibu Mai Tai Cocktail Recipe

Malibu Mai Tai Cocktail Recipe
A tropical, coconut-forward spin on the classic Mai Tai using Malibu coconut rum, dark rum, fresh citrus, almondy orgeat, and a pretty grenadine finish.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1 cocktail

Equipment

  • Cocktail shaker
  • Jigger
  • Bar spoon
  • Strainer
  • Rocks glass or tiki mug
  • Ice cubes or crushed ice
  • Small knife
  • Cutting Board
  • Toothpick or cocktail pick

Ingredients

  • 1 oz Malibu coconut rum
  • 1 oz dark rum Jamaican rum preferred
  • 0.5 oz orange curaçao or triple sec
  • 0.5 oz orgeat syrup or almond syrup
  • 0.5 oz simple syrup
  • 1 oz fresh lime juice
  • 1 oz pineapple juice
  • 1 oz orange juice
  • grenadine a splash for layered look
  • ice for shaking and serving
  • pineapple wedge for garnish
  • mint sprig for garnish
  • maraschino cherry for garnish

Instructions

  • Fill a cocktail shaker halfway with ice.
  • Add Malibu coconut rum, dark rum, orange curaçao (or triple sec), orgeat syrup, simple syrup, fresh lime juice, pineapple juice, and orange juice.
  • Shake firmly for about 15 seconds, until well-chilled.
  • Pack a rocks glass or tiki mug with fresh ice and strain the cocktail over the ice.
  • Slowly add a splash of grenadine to create a layered effect.
  • Garnish with a pineapple wedge, mint sprig, and maraschino cherry. Gently stir before sipping if desired.

Notes

For less sweetness, reduce the simple syrup or choose a drier coconut rum. For more punch, float a little dark Jamaican rum on top after shaking. Add a splash of sparkling water for a lighter, spritzier version.