- In a cocktail shaker, combine the rums, triple sec, apricot brandy, pineapple, lemon and lime juice, orgeat syrup and bitters. Add a few ice cubes and shake vigorously. Filter into a tulip glass.
- Fill the glass with ice cubes. Top with the pineapple slice and a cocktail umbrella, if desired, and serve with a straw.
We add apricot brandy and pineapple juice to our Mai Tai for a tropical twist.