Top Shelf Mai Tai

I've posted a couple of Mai Tai recipes in the past. Continuing the selfless and relentless pursuit of recipes for the tastiest of tropical libations, I've modified the recipe slightly this weekend. Going back to the pineapple juice base that I'd first used after trying Mai Tais in Hawaii a few years ago, I also decided to up the quality a little. In the past I'd typically used Triple Sec or orange Curacao for the orange flavor, and regular almond syrup for the almond flavor. Well, we enjoy Top Shelf Margaritas, which include Cointreau in the mix, and I decided to try Cointreau instead of Triple Sec or orange Curacao. And for some time now I've been using Disaronno for almond flavor. So the new, revised recipe involves 3 ounces of liquor per drink. Definitely packs a punch. If you prefer to have a couple of drinks and still be able to walk, this drink is quite tasty even if you cut the rum in half and only use 1 shot per drink (8/19/2005 I've modified the recipe to skip the sugar syrup and cut back to just one shot of rum). OK, enough rambling. The new Litton favorite ...the "Top Shelf Mai Tai":

• 1 shot dark rum
• 1/2 shot Cointreau
• 1/2 shot Disaronno
• splash grenadine
• juice of 1/2 lime
• 6 ounces pineapple juice

Put all ingredients except for the grenadine into a shaker with a handful of ice. Shake to mix and cool the ingredients. Pour the mix through a strainer into a glass with fresh ice, add a splash of grenadine for the final touch and enjoy!