| 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 |
Serve in a Double old-fashioned
One serving of Rye Tai contains 222 calories
Recipe contains the following allergens:
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, which Paul Stubblebine, a fellow Discerning Drinker, brought to my attention and suggested adding Licor 43.
Rye Tai
Original recipe, Nick Brown, 2017?
2 oz Rye whiskey
¾ oz Orgeat syrup
¾ oz Pineapple juice
¾ oz Lemon juice
Top 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.
Rye-Tai
Sother Teague, I'm Just Here for the Drinks, 2018
1 oz fresh lime juice
.5 oz orgeat
.5 oz Cointreau
1 oz Rittenhouse Rye
1 oz Old Overholt Rye
A rye whiskey-based, word-play riff on a classic Mai Tai with pineapple, citrus and herbal notes.
Makes a minimum of 50 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Comments & Discussion
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.
View 5 comments and discussion