Instructions: Add Kōloa White, Kōloa Gold and Kōloa Aged Rum, Clemente Creole Shrubb, juices, orgeat and ice. Shake and strain over ice in a tiki mug and top with a Kōloa Dark Rum float.
Garnish: Umbrella, lime wheel, pineapple slice and sugarcane stick or orchid.
Combine all the ingredients in a cocktail shaker with crushed ice, except for the Kōloa Dark. Shake until the 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.
The addition of Kōloa Aged Rum embarks a more robust twist on the classic Mai Tai. The rich charred oak and smooth finish of vanilla and orange peel that the aged rum brings pairs perfectly with this already stacked libation. This is definitely the boozier version – with Kōloa Reserve Aged Rum topping the proof level at 92. That’s why we call it the No Ka Oi – which in Hawaiian means “the best!”