Recipe: Royal Hawaiian Mai Tai Punch

For awhile now I’ve wondered to myself if you could feasibly scale up a Mai Tai to punchbowl proportions. So for our annual Oscars party this year I gave it a whirl. I decided to use the Hawaiian Mai Tai as my basis, which is sweeter and fruitier than Trader Vic’s classic formulation, figuring that would be more appropriate for punch. I was very pleased with the result! It’s very easy drinking, with an intriguing balance of flavors.

ROYAL HAWAIIAN MAI TAI PUNCH

2 bottles of champagne or dry sparkling white
12 oz. pulp-free orange juice
12 oz. unsweetened pineapple juice
6 oz. fresh squeezed lime juice
2.5 oz. fresh squeezed lemon juice
3 oz. orange curaçao
8 oz. orgeat
10 oz. Lemon Hart Demerara Rum
10 oz. Hamilton Jamaican Pot Still Gold Rum
8 oz. white rum (such as Flor de Caña Extra Dry 4 Year)

The day before serving, freeze a large ice mold. 15 minutes before serving place the ice in a large punchbowl. Add all ingredients, saving champagne for last. Stir gently to combine. Serve in small glasses.

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