By Don Rudawsky

HammerheadHideaway@gmail.com

Affiliation (home bar): Hammerhead Hideaway

Of Hollywood, FL, United States

Recipe

• . 25 oz hibiscus syrup
• 1.5 oz Mai-Kai Rum #1
• 2-3 Dashes orange bitters
• Ice: One cube
• Preparation: Stirred
• Garnish: Orange peel

Description

Twist an orange peel over the cocktail and rub it around the rim.

By Don Rudawsky

HammerheadHideaway@gmail.com

Affiliation (home bar): Hammerhead Hideaway

Of Hollywood, FL, United States

Recipe

• . 5 oz lime juice
• 1 oz hibiscus syrup
• 1.5 oz Mai-Kai Rum #1
• .75 oz pineapple juice
• . 75 oz orange juice
• 2 dashes tiki bitters
• Ice: Crushed Ice
• Glass: Lowball
• Preparation: Shaken
• Special instruction: This recipe is for 1 cocktail, but batches well, per the photo.
• Garnish: reference orange and pineapple.

By Wendy Cummins

Wendy@cummins.us

Affiliation (home bar): Jade Zephyr

Of Fort Lauderdale, FL, United States

Recipe

• 2 oz Mai-Kai Rum No. 1
• 4 oz boiling water
• 1 Tablespoon Sweet Chai spiced Butter
• Ice: Strain / No Ice
• Glass: Tea cup or small mug
• Preparation: Neat
• Garnish: Vanilla Ice Cream and cinnamon stick

Description

I was inspired to make this because I love an after-dinner cocktail, but often those come with coffee. I also enjoy chai. The Mai-Kai Number 1 Rum can stand up to the spices in this drink. It is a Delicious, warming, drinkable dessert! For the sweet chai butter, use a spice grinder to pulverize 2 grams of green cardamom pods, 7 grams of whole fennel seeds, 2 grams of cloves, 1.5 grams of ground ginger, 1/4 tsp cinnamon, and 15 black peppercorns. Combine spice mix with 102 grams of jaggery (or 83 grams of dark brown sugar) and 1 stick of softened butter. Keep in the fridge in a sealed container for future yumminess.

By Michael Cummins

Michael@cummins.us

Affiliation (home bar): Jade Zephyr

Of Fort Lauderdale, FL, United States

Recipe

• 2 oz Mai Kai Rum #1
• 0.25 oz All Spice Dram
• 0.5 oz lime juice ( key lime/Persian lime mix)
• 0.5 oz Hibiscus Grenadine (homemade)
• 1 oz club soda to top
• Herbsaint ice wash
• Ice: Crushed Ice
• Glass: Highball
• Preparation: Shaken
• Special instruction: Flash Blended
• Garnish: Pineapple and Cherry

Description

based on Dr. Funk, created by Don Beach, who trained Mariano Licudine. What makes it a Mai Kai edition? A return to the ancestral dark rum origins. The Lime Juice uses a 1:3 Key Lime / Persian Lime mix. The Hibiscus Grenadine gives it a nice standout tang.

By Michael Cummins

Michael@cummins.us

Affiliation (home bar): Jade Zephyr

Of Fort Lauderdale, FL, United States

Recipe

• 1.5 oz Mai Kai Rum #1
• .5 oz Campari (homemade)
• 2 oz pineapple juice, acid adjusted with 1/4 lime
• 0.5 oz rich Demerara syrup (Guyana)
• 2 drops saline
• Ice: Crushed Ice
• Glass: Lowball
• Preparation: Shaken
• Garnish: pineapple frond, pineapple, cherry

Description

This is some cocktail chemistry for fun. Homemade Campari. Acid adjusted pineapple juice. Actual Demerara syrup. Garnish with a pineapple slice and pineapple frond feather with cherry.

By The RumScout

Rob@RumScout.com

Affiliation (home bar): The Teakeasy

Of Miami, FL, United States

Recipe

• ½ oz lime juice
• ½ oz grapefruit juice
• 2 oz passionfruit syrup
• 3 oz Mai-Kai Rum No.1
• fill with ice
• Ice: On the rocks
• Glass: Pearl Diver
• Preparation: Shaken

Description

Based on the oldest punch recipe—one of sour, two of sweet, three of strong, four of weak—and common Tiki drink ingredients available on hand. Following the old ratio leads to great balance.

By Michael Cummins

Michael@cummins.us

Affiliation (home bar): Jade Zephyr

Of Fort Lauderdale, FL, United States

Recipe

• 2.5 oz Mai Kai Rum #1
• 0.5 oz Velvet Falernum (homemade)
• 0.25 oz Allspice Dram
• 0.25 oz Orange Curacao
• 0.75 oz Lime Juice (Key Lime / Persian Lime Blend)
• 0.5 oz Honey Mix
• 2 drops saline
• Ice: Crushed Ice
• Glass: Coupe
• Preparation: Shaken
• Special instruction: Flash Blended.
• Garnish: Three cherries and an orange Spiral

Description

Derived from the Three Dots and a Dash, created by Don Beach, who trained Mariano Licudine. What makes it a Mai Kai edition? Not using a blend, to showcase the rum, which is what is aspired to with the blend. The Lime Juice uses a 1:3 Key Lime / Persian Lime mix. Local Florida Honey Mix. Garnish, 3 cherries and an orange spiral.

By Michael McGehee

Mwmcgee@aol.com

Affiliation (home bar): Kapu Cove

Of Fort Lauderdale, FL, United States

Recipe

• 1 Oz Orange Juice
• 1 Oz Pink Grapefruit Juice
• 1 Oz Lime Juice
• 1 Oz Passionfruit Syrup*
• 2 Oz Mai-Kai Rum #1. *see notes
• Ice: On the rocks
• Glass: Tiki
• Preparation: Shaken
• Special instruction: Pour into Tiki (Moai) mug, unstrained
• Garnish: Orchid

Description

*Passionfruit syrup recipe: 1/3 cup Seedless Passionfruit pulp; 1/3 cup water; 1/3 cup Sugar

By Robert Burr

rob@quantumleap.net

Affiliation (home bar): Rum Wreck Dive Bar

Of Miami, FL, United States

Recipe

• 2oz Mai-Kai Number One Rum
• 6oz Barritt’s Ginger Beer
• 2 dashes Angostura Bitters
• thin orange wedge garnish
• clear ice cubes
• Preparation: On rocks
• Special instruction: Fill large glass two thirds with ice. Add bitters. Pour ginger beer slowly to one inch below rim. Float rum on top with backside of large spoon. Add orange wedge to side of glass rim. Insert tall straw. Sip a small portion of rum from rim. Smile.
• Ice: On the rocks
• Glass: Highball
• Garnish: Thin Orange Wedge

Description

Option: stir gently to blend rum and ginger beer.