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The winter blast hitting much of the U.S. the last week had us dreaming of warmer weather and spending some time at the beach with our family. One of my favorite tropical dinks is a well done classic Mai Tai and that was the original plan for this post. A recent trip to the Florida Keys, however, slightly changed this recipe. While enjoying some Rock Crab claws at a local restaurant I saw a drink that caught my eye. A Coconut Mai Tai. Typically I am a purist when it comes to a Mai Tai, but I went ahead and gave it a try, and I am glad I did. The coconut flavor really worked well with the drink.
Making the Coconut Mai Tai
Our version of a Coconut Mai Tai is a little less coconut forward than the version I had in Florida (the purist in me taking over a bit). If you would like more coconut flavor replace for part of the rum with coconut flavored rum. If you do not like coconut and want a more traditional Mai Tai, replace the coconut rum with a dark or gold rum. Basically you want to use 3 parts of rum, so play with the ratios based on what you have on hand or what you prefer. The coconut flavor in this version is pretty subtle.
In a cocktail shaker with some ice, add your rum: 2 ounces Coconut Rum, 2 ounces White Rum and 2 ounces Gold or Dark Rum. Next, add 2 ounces of Cointreau, 2 ounces of fresh squeezed orange juice, 2 ounces of fresh squeezed lime juice and 1 ounce of orgeat syrup. Shake these well.
Orgeat syrup is an almond flavored sweet syrup that is one of the keys to a good Mai Tai. Buy a high quality orgeat syrup.
Finishing the Mai Tai
In a hurricane glass, pour some grenadine syrup in it and then add your strained Mai Tai mix from the shaker to fill the glass. Pour over ice if desired. Garnish with a slice of orange and pretend you are some where tropical and warm!
Enjoy your Coconut Mai Tai with your favorite tropical or island inspired food. We highly recommend Caribbean Fire Shrimp or along side our juicy Caribbean Roast Pork Sandwich.
Coconut Mai Tai
- Cocktail Shaker
- 2 ounce White Rum
- 2 ounce Gold or Dark Rum
- 2 ounce Coconut Rum
- 3 ounce Cointreau
- 2 ounce Fresh Lime Juice
- 2 ounce Fresh Orange Juice
- 1 ounce Orgeat Syrup
- 1 splash Grenadine
- Combine all of the ingredients, except the Grenadine in a cocktail shaker with ice.
- Place a splash of grenadine in a hurricane glass, then strain in the chilled Mai Tai.
- Add ice if desired.
Please leave a rating and comment below if you tried and enjoyed this recipe. As always keep on eating and sharing and stay tuned on Facebook and Instagram for more updates and recipes. Also, please tag us on any recipes that you try at #CarneDiemBlog and @Carne_Diem_Culinary. We love seeing your cooking! Until next time, Carne Diem.
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