By Patrick Johnson

Affiliation (home bar): Hanalei Hideaway

Of Winter Garden, Florida, United States

Recipe

• 2 oz Mai-Kai No. 1 Rum
• 1/2 oz Cointreau
• 3/4 oz Orgeat
• 3/4 oz Lime Juice
• 1 oz Liliko’i (Passion Fruit) Puree
• Ice: Crushed Ice
• Glass: Lowball
• Preparation: Shaken
• Garnish: Any tropical fruit of your choice

Description

Direct from the islands direct to florida, the Tropical serenade will have you singing with the birds.

By Chris Stromberg

Of Denver, CO, United States

Recipe

• 1 1/2 oz Mai-Kai Rum NO 1
• 3/4 oz Merlot
• 1 1/2 oz Pineapple juice
• 1/2 oz Fresh lime juice
• 1/2 oz Demerara syrup,
• 1–2 dashes Angostura bitters
• Ice: Crushed Ice
• Glass: Tiki
• Preparation: Shaken
• Special instruction: Flash Blend in a Hamilton Beach for 5-8 Seconds.
• Garnish: Pineapple wedge, mint sprig, and a cocktail umbrella

Description

The Trashy Pigeon is what happens when the Jungle Bird falls out of the canopy and starts living behind the bar. The classic Jungle Bird is a suave, jet-setting tropical cocktail—born in the 1970s, usually made with blackstrap or dark rum, Campari, pineapple, and lime. It’s the elegant, slightly bitter cousin of tiki drinks: feathers brushed, passport stamped, always Instagram-ready. It soars through the palm trees, balanced and refined. The Trashy Pigeon, on the other hand, is that bird’s chaotic urban relative. Same bloodline—rum, pineapple, lime, demerara—but somewhere along the way, the bitter Campari got swapped for a half-abandoned glass of Merlot. Suddenly the drink shifts: darker, moodier, a little fruity and rough around the edges. It’s less “resort pool bar” and more “back alley behind the tiki joint where the staff smoke on break.” Where the Jungle Bird glides gracefully over the jungle canopy, the Trashy Pigeon is down on the pavement, strutting through spilled beer, stealing garnishes, and somehow still looking proud. The Merlot gives it this bruised-fruit, slightly wine-stained attitude—like the Jungle Bird went out too late, made some questionable decisions, and woke up with a story. So if the Jungle Bird is the polished, vacation version of you… The Trashy Pigeon is the version that stays out for “just one more,” befriends the bartender, and ends the night with pineapple on your shirt and zero regrets.

By Jackie

Affiliation (home bar): Mini Tiki Bar

Of Miami, Fl, United States

Recipe

• 1.5 oz of Mai-Kai No. 1 Rum
• 1/2 Oz Coconut Rum
• 3 Dashes of Ango
• 3/4 oz of lime juice
• 1oz Guava syrup like Real
• Ice: Crushed Ice
• Glass: Tiki
• Preparation: Shaken

Description

ENJOY!!!!!!!!!!!!

By Jim "Hurricane" Hayward

Affiliation (home bar): The Atomic Grog

Of Fort Lauderdale, FL, United States

Recipe

• 2 ounces Mai-Kai Rum No. 1
• 3/4 ounce cold brew coffee
• 1 ounce lime juice
• 1/2 ounce orange juice
• 1/2 ounce grapefruit juice
• 1 ounce honey syrup
• 1/2 teaspoon allspice liqueur
• 1 dash Angostura bitters
• Ice: Crushed Ice
• Glass: Highball
• Preparation: Shaken
• Special instruction: Shake or flash blend with 2 cups of crushed ice. Pour unstrained into a snifter, highball glass or mug. Add more ice to fill.
• Garnish: Dried citrus or peel

Description

A simplified, reverential tribute to the Mai-Kai's famous Black Magic cocktail.

By Jim "Hurricane" Hayward

Affiliation (home bar): The Atomic Grog

Of Fort Lauderdale, FL, United States

Recipe

• 2 ounces Mai-Kai Rum No. 1
• 1 ounce lime juice
• 3/4 ounce grapefruit juice
• 1/2 ounce falernum
• 1/4 ounce cinnamon syrup
• 2 dashes Pernod or absinthe
• 3 dashes Angostura bitters
• Ice: Crushed Ice
• Glass: Highball
• Preparation: Shaken
• Special instruction: Shake or flash blend with 1 1/2 cups of crushed ice. Pour unstrained into a Zombie or tall highball glass.
• Garnish: Mint

Description

In Maori, "kaupapa" can refer to an overarching cause or purpose.

By Jim "Hurricane" Hayward

Affiliation (home bar): The Atomic Grog

Of Fort Lauderdale, FL, United States

Recipe

• 1 1/2 ounces Mai-Kai Rum No. 1
• 1/2 ounce lime juice
• 1/2 ounce orange juice
• 3/4 ounce simple syrup
• 1 dash Pernod or absinthe
• Ice: Crushed Ice
• Glass: Coupe
• Preparation: Shaken
• Special instruction: Shake with cubed ice, strain into a coupe.
• Garnish: None

Description

'O Ka Mua means "the first" in Hawaiian.

By Jim "Hurricane" Hayward

Affiliation (home bar): The Atomic Grog

Of Fort Lauderdale, FL, United States

Recipe

• 2 ounces Mai-Kai Rum No. 1
• 1 ounce lime juice
• 1 ounce grapefruit juice
• 1/2 ounce honey syrup
• 1/2 ounce passion fruit syrup
• 1 teaspoon allspice liqueur
• 1 dash Angostura bitters
• Ice: Crushed Ice
• Glass: Other
• Preparation: Shaken
• Special instruction: Shake or flash blend with 1 cup of crushed ice. Pour unstrained into a double-old fashioned glass or Tiki mug. Add more ice to fill.
• Garnish: Swizzle stick

Description

In the Hawaiian language, "kumu" is used to signify the foundation or basis of something.

By Jim "Hurricane" Hayward

Affiliation (home bar): The Atomic Grog

Of Fort Lauderdale, FL, United States

Recipe

• 1 1/2 ounces Mai-Kai Rum No. 1
• 1/2 ounce coffee liqueur
• 1/4 ounce vanilla syrup
• 1/4 ounce allspice liqueur
• 1 ounce cream or half and half
• Ice: One cube
• Glass: Lowball
• Preparation: Shaken
• Special instruction: Shake with cubed ice. Strain into a small cocktail glass with ice cone or large cube.
• Garnish: None

Description

Mauna Loa is one of five volcanoes that form the island of Hawaii. It's also the Earth's largest active volcano.

By Andrew Turner

Affiliation (home bar): Florida Rum Society

Of St. Cloud, FL, United States

Recipe

• 1 1/2 ounces Mai-Kai Rum No. 1
• 1/4 ounce each of orange, white grapefruit and lime juice
• 1/2 ounce falernum
• 1/4 ounce Amaro di Angostura
• 3 drops saline solution
• Ice: Crushed Ice
• Glass: Coupe
• Preparation: Shaken
• Special instruction: Shake with ice and double strain into a coupe.
• Garnish: None

Description

A riff on the Royal Bermuda Yacht Club cocktail.

By Don Rudawsky

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

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

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

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

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

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

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

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

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.