1 1⁄2 oz Orange juice
1⁄2 oz Lemon juice
1⁄2 oz Mango juice
1⁄2 oz Rich simple syrup 2:1 (I cut this in half as it is already fairly sweet)
1⁄4 oz Orgeat
1 bsp Falernum
1 oz Gold rum (Goslings Gold Bermuda Rum)
1 oz Jamaican rum, Hamilton Jamaican Pot Still Gold
1 sli Pineapple (as garnish)
3 Cherry (red and green, as garnish)
Instructions
Swizzle in a metal cocktail shaker with 1 cup crushed ice. (Or pulse blend with ice for for 4-6 seconds.) Pour into a stemmed cocktail glass and garnish with a speared pineapple chunk, plus red and green cherries.
Notes
Tiki - utilizing Mango juice, somewhat rare ingredient in the classics. Hayward's recipe calls for 2 oz Jamaican Gold. I use 1 oz pot stilled Jamaican Gold and 1 oz Bermuda Gold for a wider rum flavor profile and light bloom on the finish
History
Dating back to the original 1956 Mai-Kai menu, the Mai-Kai Swizzle is most likely a descendant of Don’s Swizzle by Don the Beachcomber.
Cocktail summary
Created by
Hurricane Hayward's tribute to the beverage served at the Mai Kai Tiki bar Ft Lauderdale FL
Year
1956
Is an
altered recipe
Gold rum, Jamaican rum, Falernum, Orange juice, Cherry, Lemon juice, Mango juice, Rich simple syrup 2:1, Orgeat, Pineapple
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic
4
1