- .75 oz fresh lime juice
- 1 oz. pineapple juice
- .50 oz. apricot liqueur
- .50 oz. orgeat
- 1 oz. light rum (I used Plantation silver)
- 1 oz. Barbado run (I used Scarlet Ibis)
Add all ingredients to a cocktail shaker with ice and shake. Strain into a double rocks glass filled with ice. Garnish with a cocktail cherry and orange slice. If you have a paper parasol, throw it in!
I drank my fair share of Mai Tais when we were recently on Maui, Hawaii. A lot of mediocre cocktails, with the occasional one that was close to being good. I love tiki. It's fun. It's whimsical. It's not stuffy, which is the complete opposite of a classic cocktail like a martini. Truth be told, I don't have much love for a martini, especially if it's made with vodka. A dirty martini vodka martini is even worse.
Sadly, tiki gets a bad rap. Some think tiki cocktails can be overly sweet concoctions that serve only one purpose, to get you wasted. Sure, tiki cocktails can pack a punch, but a well made tiki cocktail is a thing of balanced beauty. Thankfully, tiki is having a resurgence and tiki bars are starting to craft updates on classics that strike the perfect balance between classic and new.
The Beachbum is one of those cocktails. It's based on a classic Mai Tai and replaces orange curaçao with apricot liqueur. The apricot liqueur adds a nice layer of musky tartness. Throw one together and enjoy!