Jeff Mauro makes his Mobile Mai Tai with Mini Bottle, as seen on Food Network's The Kitchen, Season 31
Recipe courtesy of The Kitchen

Mobile Mai Tai

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 2 drinks



Special equipment:
two 16-ounce plastic “to-go" cups with lids; 2 straws
  1. In a small pitcher, combine the pineapple juice, orange juice, white rum, lime juice, grenadine and almond liqueur or syrup/extract. Set aside.
  2. Using a paring knife, make the straw holes in the center of the lids of 2 "to-go" cups larger by expanding the “X” large enough so that the top of a mini bottle of rum fits through it. Using the paring knife, make another “X" in the lid for a straw hole. Set aside. Fill the to-go cups with ice. Divide the prepared Mai Tai between the two cups. Add a cherry to each.
  3. Unscrew the cap from each mini bottle of spiced rum. Invert the prepared lid and place the nozzle of the bottle into the expanded straw hole in the center of the lid. In one quick motion, place the top of the bottle into the cocktail and secure the lid on the cup. This will create a vacuum that will distribute the spiced rum in the cocktail as you drink it. Add straws to the second straw holes and sip away.