Mai Tai: the tropical combination of rum and citrus

The Sunset Mai Tai is prepared with 60 ml of white rum, 30 ml of dark rum, 15 ml of lemon juice, 14 ml of Triple Sec, 30 ml of Velvet Falernum, 30 ml of orgeat syrup, a dash of grenadine, a dash of Angostura Bitters and mint leaves for garnish. In a cocktail glass, place the ice cubes, grenadine and Angostura Bitters. Mix everything. Then, in a shaker, add the remaining ingredients with crushed ice and shake. Strain the mixture into the cocktail glass onto a spoon to create a gradient appearance. Finally, garnish the cocktail with mint leaves.

To prepare a Watermelon Mai Tai, you need the following ingredients: 45 ml of white rum, 15 ml of dark rum, 30 ml of watermelon juice, 22.5 ml of orange Curaçao, a dash of grenadine, seedless watermelon slices, a lemon wheel and a mint sprig for garnish. First, mix all the ingredients in a shaker with crushed ice. Shake well until the drink is chilled. Pour the mixture into the cocktail glass and strain it over a few ice cubes. Garnish the drink with  watermelon slices, a lemon wheel, and a mint sprig

The Hawaiian Mai Tai contains 60 ml of rum, 30 ml of Triple Sec, 30 ml of pineapple juice, 15 ml of lemon juice, a dash of cherry juice, a pineapple wheel, and a cherry for garnish. First, mix rum, pineapple juice, ice, Triple Sec, and lemon juice in a shaker and shake until the  drink is chilled. Then double strain the drink into a highball glass and add ice. Add the cherry juice and garnish the drink with a pineapple wheel and a cherry.

A Mai Tai bitter requires the following ingredients: 30 ml of dark rum, 45 ml of Campari, 15 ml of orange Curaçao, 22.5 ml of Orgeat syrup, 30 ml of lemon juice and mint leaves for garnish. First, place the ingredients in a shaker along with ice and shake. Strain the mixture into a glass and top it with ice cubes. Finally, garnish  the drink with a sprig of mint.

The Mango Mai Tai contains 45 ml of dark rum, 120 ml of chopped mango, 15 ml of orange Curaçao, 7.5 ml of orgeat syrup, 7.5 ml of pineapple juice, and 15 ml of lemon juice. Use mango slices and mint leaves for garnish. In a shaker, mix the chopped mango and orgeat syrup very well. Then pour the mixture into a cocktail glass with ice cubes. In another shaker, mix the orange Curaçao, rum, lemon juice, pineapple juice, and ice. Shake everything well. Double strain the drink into the prepared cocktail glass and garnish with mango slices and mint leaves.