Mai Tai Margaritas
I don’t know about you, but I am all for an event that encourages margaritas. That perfect blend of sweet and tart poured into a glass with a salted rim is the primary the reason I so enjoy tacos, burritos, and basically anything Jimmy Buffet. If it’s so wrong to be in it for the booze, I don’t want to be right, okay?
In years past, I’ve participated in the annual #margaritaweek event hosted by my friend Kate Ramos of Hola Jalapeño. Alongside her and a bunch of other bloggers, I served you guys recipes like sparkling margaritas, honey basil margaritas, pinot ritas, rose margaritas, and more. It’s always a delicious and refreshing time of year, so I was more than thrilled to jump right in again this year for another round of margs. This time, with the help of my friends at behind Agave In The Raw, we’re going big time tropical feels with some mai tai margaritas, and I am really hoping you like them as much as I do.
Have you ever had a mai tai? Brett and I enjoyed our first on a trip to Hawaii while we were dating. We sat beachside at a hotel we couldn’t afford and sipped absurdly priced mai tais because that was the thing to do. I can remember putting the flower from my drink in my hair and feeling like a straight-up island princess. The drink itself was really just okay, but in the time since that first sip, I’ve had more than a few that have marked my taste buds for the better. With subtle lime and orange flavors throughout, a mash-up of margarita meets mai tai was destined to happen in my book, and I’m so glad it did.
So here’s the lowdown on this mai tai margarita: We’ve preserved the tequila, lime, orange liquor, and agave that we know and love in a margarita. In addition to that deliciousness, we’ve added rum, pineapple juice, and just a hint of almond extract to hit those mai tai flavors out of the park. The result is a drink that is notably booze-forward with a whole lot of balance brought in via fruity flavors and smooth agave nectar. All in all, we’ve got an island tropics meets south of the border drink situation that should really be on your summer beach rotation if you know what’s good for you.
I’m sharing today’s post with my friends at Agave In The Raw who make the agave nectar I used for this recipe.. So what’s agave? Agave is a sweetener pressed from the core of an agave plants, and while it’s the traditional sweetener for classic margs it’s also a great alternative for honey, maple syrup, and more. We use it in our house frequently for salad dressings, cocktail mixing, and sauces. It’s quite a bit sweeter than regular sugar so a little goes a long way, and here in these mai tai margaritas, it’s an absolute must. Agave In The Raw is USDA certified organic, vegan, and kosher, and they’re the perfect partner for this festive beverage.
If you’re in need of a tasty way to ring in this first week of May and the remainder of the summer, give these mai tai margaritas a try. Be sure to pick up a bottle of Agave In The Raw for this recipe, and thank you in advance for supporting brands that make Wood & Spoon possible. You can check out the other #margaritaweek participants at the link on Kate’s site here! Happy drinking, happy Friday, and enjoy the weekend friends!
If you like these Mai Tai Margaritas you should check out:
Mai Tai Margaritas
These mai tai margaritas are a mashup of the two classic summer cocktails. With tequila, rum, pineapple, and lime, this is the beach drink you’ve been looking for!
- Prep Time: 5
- Total Time: 5
- Yield: 1
- Category: Beverage
- 1 ounce silver tequila
- ¾ ounce lime juice
- ½ ounce orange liquor
- ½ ounce agave nectar (I use Agave In The Raw)
- 2 drops almond extract (less than 1/8 tsp)
- 1-1/2 ounces pineapple juice
- 1 ounce spiced rum
- Combine the tequila, lime juice, orange liquor, agave nectar, almond extract, and pineapple juice in a tall shaker filled with ice. Shake vigorously for 30 seconds and strain contents over a lowball or margarita glass (salted rim optional) filled with new (I use crushed or pellet) ice. Pour the spiced rum on top as a floater and serve with a lime wedge, fresh mint, or pineapple spear as garnish. Enjoy and drink responsibly!