Tonga Mai Tai

• 1 ounce dark rum
• 1/2 ounce light rum
• 1/4 ounce orgeat (almond-flavored) syrup
• 2 ounces orange juice
• 2 ounces pineapple juice
• 1/4 ounce triple sec
• Pineapple wedge and maraschino cherry, for garnish

1. Mix the dark and light rum, orgeat syrup, and orange and pineapple juice in a cocktail shaker with ice cubes or crushed ice.
2. Pour into a glass.
3. Float the triple sec on top by pouring it over the back of a spoon.
4. Garnish with the pineapple wedge and cherry.
5. Photograph by Charles Masters

rum, light rum, syrup, orange juice, pineapple juice, triple sec, pineapple

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tonga-mai-tai-recipe.html (may not work)