Garnish:
Pineapple wedge, Luxardo Maraschino cherry & mint sprig
How to make:
SHAKE all ingredients with ice and fine strain into glass filled with crushed ice.
| 2 fl oz | Bourbon whiskey |
| 1/2 fl oz | Triple sec liqueur (40%) |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Giffard Orgeat Syrup |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
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Review:
A Mai Tai based on whiskey rather than rum.
History:
Adapted from Victor Bergeron's 'Trader Vic's Bartender's Guide' (1972 revised edition). The name of this vintage Tiki drink means 'Kiss Kiss'.
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