Cocktails (Tonga Mai Tai)

By chefbobby

Ingredients

• 1 ounce dark rum
• 1/2 ounce light rum
• 1/4 ounce orgeat (almond-flavored) syrup
• 2 ounces orange juice
• 2 ounces pineapple juice
• 1/4 ounce triple sec
• Pineapple wedge and maraschino cherry, for garnish

Preparation

Step 1

Mix the dark and light rum, orgeat syrup, and orange and pineapple juice in a cocktail shaker with ice cubes or crushed ice. Pour into a glass. Float the triple sec on top by pouring it over the back of a spoon. Garnish with the pineapple wedge and cherry.