A true classic gets a Hawaiian twist—this Polynesian Mai Tai layers three types of Kōloa Rum with bright citrus, pineapple, and a splash of orgeat. Finished with a dark rum float and festive garnish, it’s a showstopper for any tiki gathering!
Ingredients
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0.75 oz Kōloa White Rum
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0.75 oz Kōloa Gold Rum
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0.75 oz Kōloa Dark Rum (for float)
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0.5 oz Clement Creole Shrubb Liqueur d’Orange, Grand Marnier or Pierre Ferrand Dry Curacao
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1 oz Fresh Lime Juice
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0.25 oz Pineapple Juice
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0.25 oz Orange Juice
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0.75 oz Orgeat
Instructions
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Add Kōloa White Rum, Kōloa Gold Rum, liqueur, lime juice, pineapple juice, orange juice, and orgeat to a shaker with ice.
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Shake well to chill.
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Strain over fresh ice into a Tiki mug or festive glass.
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Float Kōloa Dark Rum on top for that iconic layered look.
Garnish
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Adorn with a cocktail umbrella, lime wheel, pineapple slice, sugarcane stick, and/or an edible orchid for full island flair.
Tiki Tip
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Use fresh-squeezed juices and crushed ice for a true tropical bar experience.