The Mai Tai is the standard on tropical menus in resort bars, rooftops, and Caribbean-themed venues. This version uses ToGarnish dehydrated pineapple as a garnish, eliminating daily fresh pineapple preparation without sacrificing the visual presentation that defines this cocktail.
The Problem with Fresh Pineapple as Garnish
Pineapple is the most labor-intensive garnish in bar operations. It requires peeling, coring, and cutting into uniform slices — a process that takes between 15 and 25 minutes per pineapple depending on the operator's skill. More critically: the cut surface of fresh pineapple oxidizes in approximately 2 hours under ambient bar conditions, producing a garnish with darkened edges that contradicts the premium aesthetic the cocktail aims to convey. ToGarnish dehydrated pineapple eliminates all of this. The slice goes from the package to the glass in seconds, with no additional equipment, no preparation time, and no waste at the end of the shift.
Ingredients (1 serving)
- 30 ml Puerto Rican white rum
- 30 ml aged dark rum (Ron Llave or Don Q Añejo)
- 15 ml orange liqueur (triple sec or curaçao)
- 30 ml fresh lime juice
- 15 ml orgeat syrup
- 1 ToGarnish dehydrated pineapple slice
- Crushed ice
- Fresh mint sprig (optional)
Preparation
- In a shaker with ice, combine white rum, orange liqueur, lime juice, and orgeat. Shake vigorously for 12 to 15 seconds.
- Serve unstrained over crushed ice in a tiki or highball glass. Float the aged rum on top by slowly pouring it over the back of a bar spoon.
- Place the ToGarnish dehydrated pineapple slice on top of the ice. The mint sprig, if used, is placed next to the pineapple garnish.
Why Garnish Matters in Tropical Cocktails
In a Mai Tai, the garnish is part of the cocktail's visual contract. Guests at resort bars and rooftops document their drinks — the image they share on social media is direct marketing for your establishment. A ToGarnish dehydrated pineapple slice has a uniform texture and color that photographs better than fresh pineapple, which varies in color and surface between slices. The heat pump dehydration process we use concentrates the fruit's natural sugars, producing a slice with a consistent golden hue in every unit in the package.
For High-Volume Operations
A resort bar serving 50 Mai Tais per night needs between 12 and 15 fresh pineapples per week, assuming loss due to oxidation and irregular cutting. The equivalent in ToGarnish dehydrated pineapple — 2 4oz bags or a portion of the 1LB bulk — covers the same volume without refrigeration, without preparation, and without waste. The wholesale cost per slice is approximately $0.10.
Set up your wholesale account at togarnish.com. Minimum order: 2 cases per SKU. Free shipping in Puerto Rico.