When I think of my happy place…you know, the place you visualize when you close your eyes on a stressful day…. it’s always Hawaii. More specifically, toes in the sand, salty hair on my shoulders, Mai Tai in hand, watching the sun go down as the waves crash along the shore….

Since we had to cancel our big family trip to Hawaii this July, TJ + I decided that it was time to bring the topics to the family and create a Mai Tai that would transport us all to our happy place. So last Friday night we started playing around with a few recipes. One tasted like pure sugar on a stick… the other like gasoline (not that I really know what that tastes like)… and then another was just missing “something.” We decided that after 3 failed rounds, we’d try again the next day….

When I woke up I knew what the missing ingredient was. Pineapple Juice. Not a heavy pour, just a little splash to top it all off. Later that day, while we were celebrating Father’s Day, we whipped up a relatively large batch, topped them off with a little umbrella pick, and said a “cheers,” to brining a little slice of the Islands to our backyard. Oh, and the drinks received two thumbs up from everyone!

HAWAIIAN MAI TAIS

INGREDIENTS
1 1/2 ounces white rum
3/4 ounce orange curaçao
1 ounce fresh lime juice
1/2 ounce orgeat
1.2 ounce dark rum
1 1/2 ounces fresh pineapple juice
egg white (you don’t have to include)

DIRECTIONS
Pour white rum (1 ounce), orange curaçao, lime juice, orgeat, dark rum, and pineapple juice (1 ounce) over crushed ice.
Take the remaining 1/2 ounce of white rum + remaining 1/2 ounce pineapple juice and combine it in a shaker with an egg white. Shake well. Pour over the Mai Tai to create a frothy topping.

And if you want to get super tropical use these fun umbrella picks + bamboo paper straws!