Serve inDouble old-fashioned
Photographed inLibbey Kahiko MaiTai Black 12oz
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||Caribbean blended rum aged 6-10 years|
|1/4 fl oz||Difford's Falernum liqueur|
|1/2 fl oz||Orgeat (almond) sugar syrup|
|3/4 fl oz||Lime juice (freshly squeezed)|
|2 dash||Angostura Aromatic Bitters|
Orgeat (almond) sugar syrup is potentially hazardous to those with allergy or intolerance.
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
- 1.5 standard drinks
- 19.57% alc./vol. (39.14° proof)
- 20.7 grams of pure alcohol
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