Rye Tai
-
Rye Tai
Glass:
Serve in a Collins glass
| 2 fl oz | Straight rye whiskey (100 proof /50% alc./vol.) |
| 1⁄2 fl oz | Monin Almond (Orgeat) Syrup |
| 1⁄6 fl oz | Amaro Montenegro |
| 1⁄6 fl oz | Licor 43 Original liqueur |
| 3⁄4 fl oz | Pineapple juice chilled |
| 3⁄4 fl oz | Lemon juice (freshly squeezed) |
| 7 dash | Angostura Aromatic Bitters |
Prepare:
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of pineapple wedge.
How to make:
- SHAKE first 6 ingredients with ice.
- STRAIN into glass filled with crushed ice.
- FLOAT dashes of aromatic bitters.
Garnish:
- Garnish with pineapple wedge on rim.
Allergens:
Recipe contains the following allergens:
- Orgeat (almond) sugar syrup (2:1) - Nuts
- Amaro (e.g. Montenegro) - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A rye whiskey-based, word-play riff on a classic Mai Tai with pineapple, citrus and herbal notes.
History:
Adapted from a recipe created in 2017 by Nick Brown at The Spaniard in Manhattan, New York City and influenced by the Rye Tai served at the Claremont in Oakland, California, brought to my attention by Paul Stubblebine, a fellow Discerning Drinker who also suggested the addition of Licor 43.
Nick's original recipe: 2 oz rye whiskey, ¾ oz orgeat, ¾ oz pineapple juice, and ¾ lemon juice, topped with 6-10 dashes of Angostura bitters.
The original Rye Tai was perhaps created by Sother Teague and is included in his 2018 book I'm Just Here for the Drinks: 1 oz fresh lime juice, ½ oz orgeat, ½ oz Cointreau, 1 oz Rittenhouse Rye, 1 oz Old Overholt Rye.
Nutrition:
One serving of Rye Tai contains 222 calories
Alcohol content:
- 1.9 standard drinks
- 18.77% alc./vol. (37.53° proof)
- 26.6 grams of pure alcohol
- More Anytime cocktails
- More Frappé cocktails
- More Tiki/tropical cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
Previous cocktail
Winter Waltz
Next cocktail
Mole Old Fashioned
Neon Knight
Sherry-based, with bittersweet gentian, mezcal, pineapple and orange
Disco Sour
Peach liqueur sets this gin and pisco-based sour apart
Disco Mi-To
A wonderfully complex, vodka-based, Negroni riff
Tomodachi
Aged grappa adds vanilla and dried fruit notes to this sake-infused, vermouth-rounded, complex cocktail with delicate bittersweet depth of flavour
Maion Fashion
Bittersweet notes make this aged grappa-based old-fashioned suite the after-dinner moment
Join the discussion
Showing 2 comments for Rye Tai.
See discussion in the Forum
Used a Kryo Finnish Rye Whisky (this is an excellent and personally superior alternative to American Rye's).
I was surprised how long it took for the rye to kick in - a really balanced and smooth drink.
A really good whisky alternative to a Mai Tai.