Under 30 Minutes

Pineapple Coconut Mai Tai

There's no rule that says warm-weather cocktails must be served with tiny umbrellas. We updated this tiki-bar fave of rum, pineapple juice, lemon juice, and coconut water with an unexpected garnish, a round of dried pineapple.

  • Prep:
  • Total Time:
  • Yield: Makes 1 cocktail and 3/4 cup fresh pineapple elixir

Source: Martha Stewart Weddings Special Issues


  • 3 ounces pineapple juice, preferably fresh
  • 3 ounces raw coconut water
  • 1/2 teaspoon orgeat syrup
  • 1/4 ounce lemon juice
  • 1/2 ounce white rum
  • Crushed ice
  • 1 ounce dark rum
  • Dried Pineapple Rounds, for garnish


  1. In a small pitcher, combine pineapple juice, coconut water, orgeat, lemon juice, and white rum.

  2. Fill a wide-rimmed wine glass three-quarters with crushed ice. Pour pineapple mixture over ice; pour dark rum over the back of a spoon into glass, creating a darker layer on top. Garnish with dried pineapple round; serve immediately.


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