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Kick back as the palm trees sway with this adorable Mai Tai tropical rubber stamp. This classic cocktail from the 1940’s, is breathtakingly complex, featuring rum, orange liqueur, and fancy almond syrup. It’s just sweet enough, with nutty and vanilla notes against the sharp citrus. Float a little dark rum on top, and you get an extraordinarily special drink. You can doll it up with some pineapple juice.  Here’s how to make this classic!


  • 1 ½ ounces (3 tablespoons) aged rum
  • ½ ounce (1 tablespoon) orange liqueur: Curaçao, Cointreau or Grand Marnier
  • ¾ ounce (1 ½ tablespoons) lime juice
  • 1 ounce (2 tablespoons) orgeat syrup
  • ½ ounce (1 tablespoon) dark rum
  • For the garnish: Fresh mint, cocktail cherry, pineapple slice, lime wedge


  1. Place the aged rum, orange liqueur, lime juice, and orgeat syrup in a cocktail shaker. Add ice and shake until cold.
  2. Strain the drink into an ice-filled glass. Top with the dark rum. Garnish with fresh mint, a lime wedge, cocktail cherry and pineapple slice.

This natural rubber stamp is mounted on a sustainable maple wood handle.

Approximate image size: 1.25" x 2.25"

Sample cards pictured also use the Tropical ItchPlumeriaSand/WaterBeach SceneLazy Dayz and Sippin In Paradise stamps.