One of my family’s favorite resturants is Damon’s in Glendale, CA. While not a “Tiki Bar”, it is known for it’s Mai Tai and Chi Chi, my favorite being the Mai Tai. I would go here once every few months and enjoy a great steak (if you go, get the Tenderloin… you won’t regret it) and a great Mai Tai (or two.. or three).

So, when I left Southern California earlier this year I was VERY sad to no longer be able to take a short drive and get one of my favorite drinks. So, I did some sleuthing on the Internet for a while and finally found someone who claimed to have the recipe for the Damon’s Mai Tai… well at least the one from the early 70’s. I made a few slight modifications for my taste, and to make it easier to make!

I think this is a pretty close recipe to what you get at Damon’s, but my dad thinks the one you get at Damon’s is just a little bit sweeter. Regardless, it’s a good drink and I will enjoy making these here at the Invisible Isle for years to come!

Damon's Mai Tai

Ingredients: (makes 2)

2 ounces Light Rum (Any light Puerto Rican Rum works well)

2 ounces Dark Rum (Myers works well for my taste)

2 ounces Orgeat Syrup (almond/sugar syrup)

2 ounces Pineapple Juice

2 ounces Freshly Squeezed Orange Juice

1/2 ounce Freshly Squeezed Lime Juice

1/2 ounce Orange Curacao

2 Pineapple Chunks

1 Maraschino Cherry (the cheap bright red ones)

Pack a cocktail shaker with ice.
Add rum, orgeat syrup, pineapple juice orange juice and lime juice and shake to mix.
Divide mixture into two tall old-fashioned glasses, add ice as necessary to fill.
For garnish, spear 2 pineapple chunks and the maraschino cherry (between the two pineapple chunks) onto toothpick and place on top of drink.