Serve in anOld-fashioned glass
Half lime shell, Luxardo Maraschino cherry, pineapple cube & mint sprig
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
|2 fl oz||Bacardi 8 year old rum|
|1⁄4 fl oz||Taylor's Velvet Falernum liqueur|
|1⁄2 fl oz||Giffard Orgeat Syrup|
|3⁄4 fl oz||Freshly squeezed lime juice|
|2 dash||Angostura or other aromatic bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
A heavily spiced riff on a classic Mai Tai.
Adapted from a drink created by Craig Toone at Kuckoo Boutique Bar, Newton-le-Willows, England. Craig's drink was inspired by the Tiki Margarita and he told us. "I looked at cross breeding two other well-known classics. Therefore I present the bastard love child of a Mai Tai and Corn & Oil ... Genes carried forward are falernum in place of triple sec and a dash of Angostura bitters to the basic Trader Mai Tai recipe."
A more detailed history of this drink, along with its variants can be found on our Mai Tai cocktail page.