Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
Place the chicken breasts in the prepared dish. Season to taste with salt and pepper.
Cook in preheated oven until no longer pink, 15 to 20 minutes.
Meanwhile, stir together the mai tai drink, pineapple, and sweet and sour mix in a bowl until evenly blended. Remove chicken from oven, and top with half of the pineapple mixture. Return to oven, and cook chicken until juices run clear, about 15 minutes more. Serve with remaining pineapple mixture.
Add requied water to the frozen concentrates.
Add liqour and Mai-Tai mix.
Makes enough for 2 punch bowls.
Precool a Low-Ball glass with ice.
Add all the ingredients into a cocktail shaker including the mint (mint must bruise with ice). Shake vigorously and pour into the Low-Ball glass over ice.
Serve with a cocktail spear of mulled pineapple or fresh pineapple chunks.
In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.
Fill an old-fashioned glass with 1 cup crushed ice. Set aside in the freezer.
Combine light rum, gold rum, orange Curacao, orgeat, and lime juice in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled old-fashioned glass. Top with dark rum.
Garnish with a wedge of pineapple and a maraschino cherry.
Fill a rocks glass with 1 cup crushed ice. Set aside in the freezer.
Combine rum, orgeat, orange Curacao, rock candy syrup, and lime juice in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled rocks glass.
Garnish with half of the lime shell inside the drink and float a sprig of fresh mint on the edge of the glass.
Combine the first 7 ingredients in a cocktail shaker filled with ice and strain into a cool old fashion glass filled with crushed ice.
Float dark rum.
Sink half of the lime shell with a maraschino cherry stuffed inside. Orchids are a nice garnish as well. If orchids are unavailable a fresh mint sprig will always do. Enjoy!
Pour all ingredients over shaved ice in a cocktail shaker.
Shake vigorously and pour into a collins glass.
Add a sprig of fresh mint.
Fill cocktail shaker with crushed ice.
Add rums, almond liqueur and triple sec to shaker.
Shake and pour into a Tiki cup.
Fill with juices.
Float grenadine on top.
Garnish with a cherry and pineapple slice.
In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice.
et cool.
Fill a cocktail shaker and Old Fashioned glass
Fill a 14 ounce glass with shaved ice.
Stir in lime juice, syrup, curacao and light rum.
Drop in half of lime shell.
Float dark rum on top.
Garnish with a pineapple spear topped with sprig of mint.
(Float flower for a regal touch).
Serve with straw!
Fill a large glass with ice; use a stir stick to mix in the light rum, amber rum, orange Curacao, pineapple juice, and sweet and sour mix.
Slowly and gently drizzle the dark rum on top of the cocktail so it floats on top of the drink.
Add grenadine and orgeat into a bottom of glass.
Mound ice into glass.
Add white rum and orange curaco.
Add OJ, sweet and sour, and pineapple juices.
\"Float\" Bacardi dark rum and Myers dark rum on top.
**Should go in a glass aprox 13- 15 ounces***.
Pour all ingredients into a cocktail shaker half-filled with ice cubes.
Shake well, strain into a highball glass almost filled with ice cubes, and serve.
Fill a cocktail shaker half way with ice cubes. Add the remaining ingredients, except the cherries and shake until cold and frothy, about 30 to 45 seconds.
Strain into 2 tall glasses with cracked ice and garnish each with 2 maraschino cherries and paper umbrellas.
Serve immediately.
Pour all ingredients into a cocktail shaker filled with ice.
Shake vigourously and strain into large glass 1/3 full with crushed ice.
Garnish with cherry or a favorite fruit using a drink spear.
Mix all and serve in a punch bowl with ice and fruit of your choice, such as pineapple chunks and mandarin oranges.
Vodka may be used in place of rum.
Stir lime juice, syrup and chopped mint leaves in heavy small saucepan over medium heat just until the mixture simmers. Cool.
Strain syrup into pitcher.
Add pineapple juice, orange juice and rum; stir to blend.
Fill 6 tall glasses with ice.
Pour mixture over.
Garnish mai tais with fresh mint sprigs.
rop in small amounts of Mai Fun noodles and watch them