Pool weather has finally arrived, and I’m busting out my best tiki moves to celebrate the sunshine. This Mango Mai Tai will be my go-to version of the classic for the foreseeable future, mostly because it’s so dang pretty I can’t stop looking at the thing:
Did I mention it’s really flipping delicious? Cause it is. Like most tiki tipples, this seasonal Mai Tai variation has a long ingredient list, but it may just change your life. A true Mai Tai [NOT a sad, sugary pre-mixed version], is sooo worth the effort. Hello, summer! We missed you!
- 2 mango ice cubes [see note below]
- 1 oz El Dorado 12 year rum
- 1 oz Appleton Estate signature blend rum
- ¼ oz rhum agricole blanc
- ½ oz Cointreau
- ¾ oz fresh squeezed/strained lime
- ½ oz high quality orgeat like BG Reynolds
- 1 dash angostura bitters
- pinch of salt
- Do ahead: squeeze/strain a fresh mango, then pour juice into an ice cube tray, measuring 1 oz for each cube. Let freeze overnight.
- For the cocktail, combine all in a cocktail shaker (don't add any regular ice -- just the two mango cubes), then shake until the mango cubes dissolve completely (you'll stop hearing them rattling around the tin). Pour over crushed ice in a tiki glass and garnish with mint (plus whatever fun flowers or umbrellas you can find... it's okay to go a little overboard on a tiki drink)!
If you’re looking for poolside vibes without the long ingredient list, check out my Coconut Watermelon Coolers. Only 4 ingredients and healthy to boot (it is bikini season, after all)! And if you’re looking for tropical vibes but aren’t a big rum fan, head on over to my Spiced Pineapple Swizzle — proof that you can do top level tiki without the rum.
And if you try this Mango Mai Tai recipe, let me know! Leave a comment, rate it, and tag a photo #gooddrink @colljeffers on Instagram. I love seeing your creations. Cheers, friends!