Kraken Mai Tai Punch

I never used to drink rum that often, but times… they are a-changin'. I'm still not a big fan of rum and cokes, because I find them way too boring, but I'll take a fruit-filled, rum-soaked concoction any day of the week. Recently, I was gifted a delicious bottle of Kraken, so I got to mixing! I felt like a mad scientist pirate mixing up this juicy beverage, and damn if it didn't feel perfectly fitting!

This is addicting libation is essentially a cross between a Mai Tai and a Rum Punch. The traditional Mai Tai recipe includes amber rum, dark rum, orgeat syrup, orange liqueur, and lime juice. I used the basic Mai Tai recipe as inspiration, and then ran amok with it. I used Kraken and Malibu as my featured rums, substituted amaretto for the orgeat syrup, and added orange juice, pineapple juice, and a splash of grenadine, all three of which are common ingredients in a Rum Punch. Since Kraken is a spiced rum, it gives this tropical cocktail an edge, adding a welcomed bite to the sweet fruit flavors.

The mint leaves are crucial. When I was first developing this recipe, I had added the mint solely for its aesthetic appeal (and because I happened to have some in my garden, so why the hell not?). However, upon tasting the finished product, I discovered that the aromas from the mint leaves make all the difference. With every sip, the minty notes waft in the air over the glass, invigorating your senses, and enhancing the flavors of the rum and fruit juices. It's really just divine. Don't skimp on the mint! Cram some leaves in there!

I love the color gradient that's created when the grenadine settles to the bottom of the glass, although I do like to give the drink it a little swirl before I guzzle it down.



  1. Prepare a large cocktail glass by filling with cracked ice.
  2. Fill mixing glass with ice.
  3. Pour in Kraken, Malibu, amaretto, orange juice, pineapple juice, and lime juice.
  4. Shake mixture vigorously until shaking can frosts over.
  5. Strain mixture into prepared cocktail glass.
  6. Carefully pour grenadine (or maraschino syrup) over the back of a spoon, so that it sinks to the bottom of the glass and looks all pretty.
  7. Garnish with fresh mint leaves.
going, going, gone!