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Classic Kōloa Tai


.75 oz Kōloa White Rum
.75 oz Kōloa Gold Rum
.75 oz Kōloa Dark Rum
.5 oz Clement Creole Shrubb Liqueur d’Orange, Grand Marnier or Pierre Ferrand Dry Curacao
1 oz Lime Juice
.25 oz Pineapple Juice
.25 oz Orange Juice
.75 oz Orgeat

Serving: 1

Instructions: Add Kōloa White & Kōloa Gold Rum, Clemente Creole Shrubb, juices, orgeat and ice. Shake and strain over ice in a Tiki mug/glass and top with a Kōloa Dark Rum float.

Garnish: Umbrella, lime wheel, pineapple slice, sugarcane stick and/or orchid.


Combine all ingredients in a cocktail shaker except for the Kōloa Dark and crushed ice. Shake until shaker is frosty and strain over cubed ice. Float the Kōloa Dark and garnish with an orchid, lime wedge, pineapple and/or fresh sugarcane stir stick.

Trick of the Trade: Squeeze that fruit and boil that orgeat

Using fresh squeezed juice (orange and lime) brings added life and spunk to this classic tiki cocktail. This extra step makes homemade orgeat (or-zha) the ideal finishing touch to elevate your Mai Tai to new heights. This cocktail is sure to be a hit!

Homemade Orgeat (or-zha) – Combine equal parts almond milk and sugar in a pot on the stovetop and bring it to a boil. Let cool. Then stir in a dash of rose or orange blossom water and almond extract.