Nothing says summer quite like a tiki cocktail. Bright, bold, and packed with flavour, these tropical serves bring sunshine to every glass.

Among the most famous of them all is the Mai Tai — a rum-based classic that first burst onto the scene in 1944 at Trader Vic’s in Oakland, California. Its name comes from the Tahitian phrase “Maita’i roa ae!”, meaning “out of this world!” — and one sip makes it easy to see why.

Traditionally, the Mai Tai blends rum, lime, orange liqueur, and orgeat (an almond syrup), creating a drink that’s rich, refreshing, and satisfyingly complex. At Devon Rum Co, we’ve taken this legendary recipe and given it a coastal twist with our Honey Spiced Rum. The natural sweetness of Devon wildflower honey balances beautifully against zesty lime, nutty orgeat, and a whisper of warming spice. For those who like a little heat, we’ve even added the option of a chili liqueur float to take things up a notch.

• 50ml Devon Rum Co Honey Spiced Rum
• 25ml Cointreau
• 15ml Orgeat (almond syrup)
• 15ml Lime Juice
• Ice
• Sprig of Mint (to garnish

1. Add the Honey Spiced Rum, Cointreau, orgeat, lime juice, and ice to a cocktail shaker.
2. Shake well until chilled, then strain into a rocks glass filled with fresh ice.
3. If you’re in the mood for extra heat, float the chili liqueur on top.
4. Garnish with a fresh sprig of mint.