Soak in the sun and tropics with the classic Mai Tai
Make your own
1 ½ oz white rum
½ oz fresh lime juice
½ oz orange curacao
½ Orgeat syrup
¾ oz dark rum
Preparation: Shake all ingredients together except the dark rum together in a mixer with ice. Strain into glass and float the dark rum onto the top.
Serve on the rocks, poured over ice.
Garnish with drink umbrella and pineapple spear
Now that we are in the warm season and returning from beach vacations, nothing is more top of mind than a cool, refreshing tropical drink.
Look no further than the Tiki Mana Island Grill where they specialize in the mai tai.
Served in a fun ceramic surfer girl cup with a fresh slice of pineapple and a cocktail umbrella, their mai tai is simple — rum, Orgeat syrup, pineapple juice and orange juice.
Many recipes include Curacao liqueur and lime juice, but it’s quite good simplified.
The cocktail’s name originates from “maita’i,” the Tahitian word for “excellence” or “good.”
It’s the star of Tiki Mana’s tropical drink menu that also highlights the “Blue Hawaiian,” “Lava Flow” and the classic pina colada and strawberry daiquiri.
On special during happy hour (3 to 6 p.m.), the sweet blend goes really well with Tiki Mana’s coconut shrimp. It also pairs nicely as a breakfast cocktail with their veggie benedict.
Tiki Mana’s Polynesian-style setting and outdoor patio is the perfect place to knock a few mai tais back. And, where else can you get a drink umbrella in this town?
“Without any exception the worst snow storm known since the advent of the railroad west of Leadville has been raging over the crest of the continental divide since last Thursday,” asserted the Aspen Tribune on January 31, 1899.