» 2 oz. Pusser’s Navy Rum
» 1 oz. fresh-squeezed orange juice
» 2 oz. unsweetened pineapple juice
» 1 oz. organic coconut milk
Place all ingredients in a mixing glass, add ice, cover, and shake vigorously. Strain into an old-fashioned (rocks) glass filled with ice. Garnish with a fresh mint sprig and some freshly grated nutmeg.
Makes 1 drink
» 2 tablespoons freshly squeezed strained lime juice
» 2 tablespoons Jamaican-style dark rum, such as Myer’s or Appleton
» 2 tablespoons amber rhum agricole, such as Rhum Damoiseau or St. James
» 1 tablespoon orange curacao
» 1 1/2 teaspoons simple syrup
» 1 1/2 teaspoons orgeat (almond) syrup
» Crushed ice
» 1 sprig peppermint
Combine all of the ingredients in a cocktail shaker with crushed ice. Shake vigorously, then strain into a chilled highball glass. Garnish with a sprig of peppermint.
Traditionally, a mai tai is served with a stirrer and a straw.
Makes 1 drink
» 1 ounce freshly squeezed strained lime juice
» 2 ounces simple syrup
» 3 ounces Barbadian-style dark rum, such as Mount Gay
» 4 ounces water
» Ice cubes
» Freshly ground nutmeg
» 1 slice citrus for garnish (optional)
Mix the lime juice, simple syrup, rum, and water in a cocktail shaker with ice cubes. Stir well, then pour into a chilled, large highball glass and top with a sprinkling of fresh nutmeg. Garnish with citrus slice, if desired. Serve immediately.
Recipes courtesy “Rum Drinks: 50 Caribbean Cocktails, From Cuba Libre to Rum Daisy” by Jessica Harris ($20, Chronicle)
Photos by Lawrence Luk/Express