Today’s Mai Tai-tini isn’t really a martini since a Mai Tai is typically served in a glass with ice. But heck, why not strain it into a martini glass and call it a “tini”? Works for me!
My dad first got me started making Mai Tai’s at home a long time ago. He would fill a glass of full of ice, add some Bacardi rum, then add orange juice, pineapple juice and a little cherry juice from a jar of maraschino cherries. Then he would top it of with a splash of Meyer’s dark rum and garnish with a pineapple chunk and cherry on a toothpick. They were so good and really quite simple to make. This Mai Tai-tini is inspired from all those delicious Mai Tais!
So go out there and add a little rum to the juice in your refrigerator…I think it’s a great way to get one (or two) of your recommended daily servings of fruit! For a couple other delicious tropical ‘tinis recipes check out my Coconut Mango-tini and the Pina Colada-tini.Print
- 1 measure Bacardi Rum
- 2 measures orange pineapple juice*
- splash cherry, pomegranate or cranberry juice
- splash Malibu coconut rum
- splash Meyer’s dark rum
- For a martini style cocktail:
- Combine ingredients in cocktail shaker filled with ice. Shake and strain into martini glass.
- For a traditional style cocktail:
- Fill a large glass with ice. Add Bacardi and Malibu coconut rum (if desired), then add juices. Top with a splash of dark rum. Garnish as desired with pineapple, maraschino cherry, and lime slice. For a full tropical effect, throw in an umbrella!
- *Combination juices are delicious in this drink. Try Orange Pineapple Banana, or Orange Peach Mango for example. Any kind you like will taste delicious!