Recipe courtesy of Sang Kuan

Tonga Mai Tai

Name: Tonga Mai Tai
Prep time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: 1 serving
Ingredients: 1-ounce lime juice; 3 ounces pineapple juice; 1/4-ounce orgeat syrup (almond syrup); 1-ounce dark rum (recommended: Myers's); 1-ounce light rum (recommended: Bacardi); 1-ounce orange-flavored liqueur (recommended: Cointreau); Crushed ice; 1 maraschino cherry, for garnish; 1 pineapple slice, for garnish; 1 paper umbrella, for garnish

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Level: Easy
Total: 5 min

Prep: 5 min

Yield: 1 serving

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Ingredients

1-ounce lime juice

3 ounces pineapple juice

1/4-ounce orgeat syrup (almond syrup)

1-ounce dark rum (recommended: Myers's)

1-ounce light rum (recommended: Bacardi)

1-ounce orange-flavored liqueur (recommended: Cointreau)

Crushed ice

1 maraschino cherry, for garnish

1 pineapple slice, for garnish

1 paper umbrella, for garnish

Directions

Combine all the liquid ingredients in a large glass. Add ice and stir. Drop the cherry in the drink and garnish the rim of the glass with the pineapple slice. Place the paper umbrella in the glass and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Bartender Sang Kuan, Tonga Room, Fairmont Hotel, San Francisco, CA