Those who know me will attest to my taste for fine single malt and American microbrews. But my little secret is now out. I’m also a rum-lover. Always have been. And I’m a sucker for a good rum punch, especially in the summer or Hawaii.

So I’ve decided to share some of my favorites with the world. Because clearly the world needs a drink, you know.

When we were in Kauai a couple years ago their take on the classic Mai Tai – they call their top shelf version the Tai Chi – sort of insinuated itself into my psyche. Loved Kauai, and I found that when I thought about it, I always imagined a Mai Tai in my hand.

I used to be a bartender (I have a PhD in Mixological Studies!) but had forgotten the recipe. So I did some research, some experimenting, plus a wee bit of innovating, and finally arrived at my own bitchin’ Mai Tai recipe.

Ingredients:

• 1 part Montego Bay gold rum
• 1 part Myers Dark rum
• 1 part Cointreau (or Grand Marnier; you can also use Triple Sec if you’re on a working man’s budget)
• ½ part Crème de Cassis
• 2 parts fresh pineapple juice (avoid the processed stuff like Dole at all costs)
• ½ part lime juice
• ¼ part almond syrup
• ¼ part grenadine

Mix everything except Creme de Cassis in a shaker. Then shake (duh). Pour over cracked or shaved ice (ideally the ice is in a glass by this point; if not, clean up mess and start over). Use a bar spoon to float Creme du Cassis over top.

Garnish with slices of orange, pineapple, lime, or whatever other fruits are handy and appropriate. Paper umbrellas are always good. Twisty straws can be fun, but Doc Sammy tends to go strawless. Your call.

Serve. Enjoy.