Hawaii… ahhhh. When I visit Hawaii, I must have a Mai Tai immediately to put me in the vacation mode and this Pineapple Mai Tai cocktail transports me back to Maui or Kauai or The Big Island.
There’s something about rum that I love. It is sweet and strong and it pairs so well with juice whether it is pineapple, orange, lime, coconut or mango. The original rum comes from the island of Barbados so it just has that island factor in its DNA.
Oh, and I just read this… rum, like vodka is a blood thinner and can prevent peripheral artery disease. It can also increase the good HDL cholesterol to help prevent heart disease. I’m just looking for an excuse but keep in mind that I am not a doctor, nutritionist so do what you will with this tid-bit of interesting information.
I made this cocktail with a rum that my friend Mark C. turned me on to. It’s called Plantation Rum Stiggins’ Fancy Pineapple. Wow that’s a mouthful! It is not necessary for this cocktail, any other aged rum can be used but it definitely adds to the Pinappley-ness and is fantastic. It is not a fake pineapple taste either. During the distillation process, the pineapple bark is added then later, the actual fruit is added to the brew.Print
Island flashback with this cocktail.
- 2 ounces gold rum (pineapple rum)
- 1/2 ounce Amaretto
- 2 1/2 ounce pineapple juice
- juice from 1/2 lime
- 2 teaspoons of agave or simple syrum
- 1 ounce Meyers dark rum
- Fresh pineapple slice for garnish
- Pour all ingredients except dark rum into a cocktail shaker filled with ice.
- Shake vigorously then pour over a large glass filled with ice.
- Float dark rum on top and garnish with a slice of fresh pineapple.
- Category: Cocktail
- Method: Shake and pour
- Cuisine: Mixology