Half lime shell, Luxardo Maraschino cherry, pineapple cube & mint sprigs bouquet
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||Difford's Falernum liqueur|
|1/2 fl oz||Giffard Orgeat Syrup|
|3/4 fl oz||Lime juice (freshly squeezed)|
|2 dash||Angostura Aromatic Bitters|
A quality falernum adds complex clove-led flavours to a classic Trader Vic 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."
Mai Tai cocktail history & riffs