This is a twist on the traditional Mai Tai (Tahitian for “good”) using Thai rum instead of the Caribbean varieties of dark and white rum.

In a cocktail shaker 1/3 filled with ice pour in 30ml Sangsom Thai dark rum, 20ml apricot liqueur, 20ml Cointreau, a dash or two of grenadine, a few drops of Angostura bitters, the juice of ½ lime and 60ml pineapple juice. Shake vigorously and strain into a highball 1/3 filled with ice. Garnish with fresh mint, a slice of lime, a cocktail cherry and a piece of exotic fruit (such as pineapple or passion fruit).

Serves 1.