While it may bring you looks of disdain anywhere but a tropical island the rest of the year, summer is one time you can get away with a tiki drink just about anywhere. We’ve got a twist on one of the classic tropical tipples that even the finest cocktail snobs can appreciate, developed by mix master Jacob Grier.

Instead of rum, the Transatlantic Mai Tai gets its kick from a mix of rye whiskey and Bols Genever — a malty spirit distilled from rye, wheat and corn and infused with botanicals (genever was the precursor of today’s gins). To that base we add floral notes with orgeat (an almond flavored syrup) and orange liqueur, which takes the place of Curaçao in the original Mai Tai recipe.

A squeeze of lime and garnish of cherry and mint round out the warm weather sip, and as Grier warns, “Don’t forget the paper parasol —  you wouldn’t want the cherry to get a sunburn.” Check out the cocktail recipe below, and happy beach dreams.

Transatlantic Mai Tai

1 oz rye
1 oz Bols Genever
1 oz lime juice
3/4 oz orgeat
1/2 oz orange liqueur

Shake and strain over ice, garnishing with a cherry, mint and cocktail parasol.

Photo by Jacob Grier