“Everyone loves a Mai Tai,” says Pittsburgh bartender Kaitlin Fellers, “And this pumpkin-spiced variation should be no exception.” Using Maggie’s Farm Rum spiced and 50/50 dark rums, Kaitlin creates the perfect combination of orange, clove, and molasses in this Tiki drink-turned-fall. A touch of orgeat, the creamy, mildly sweet nonalcoholic syrup that stars many classic Tiki-inspired cocktails, adds an extra dash of flavor. “You’ll want to keep sipping,” Kaitlin assures.
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Recipe by Kaitlin Fellers
Photography by Dave Bryce
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