The rum blend was mellow, prompting McGee to dub it “a Mai Tai for the people,” Punch wrote in its review of the recipe. Cayo Coco celebrated the honor with a post on its Facebook page.

Ice 1 1/2 ounces aged rum 3/4 ounce orange curaçao 3/4 ounce fresh lime juice 3/4 ounce fresh orange juice 3/4 ounce guava nectar or juice 1 1/2 teaspoons orgeat syrup 1 pineapple spear ...