Mai tai
The mai tai is an absolute classic, perfect for a dinner party. Blending white and dark rum adds complexity alongside lime juice, orange liqueur, orgeat (almond syrup) and Angostura bitters.
By Jack Wakelin
Ingredients
- 2 tbsp freshly squeezed lime juice
- 25ml/1fl oz white rum
- 25ml/1fl oz golden rum
- 10ml/2 tsp orange liqueur (such as triple sec)
- 10ml/2 tsp orgeat (almond syrup)
- 1 dash Angostura bitters
- 2 handfuls ice
- fresh mint sprig, to garnish (optional)
Method
Put all the ingredients except the mint into a cocktail shaker. Make sure it’s filled with ice, then shake to combine everything.
Fill a rocks glass with fresh ice and strain the mai tai into the glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the drink with the sprig of mint if using.
Recipe Tips
Use an aged rhum agricole in place of a standard white rum for a lovely floral note in your mai tai.
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