Garnish:
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 |
Hazardous ingredients
Orgeat (almond) sugar syrup is potentially hazardous to those with allergy or intolerance.
Review:
A quality falernum adds complex clove-led flavours to a classic Trader Vic Mai Tai.
History:
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
Nutrition:
246 calories
Alcohol content:
- 1.5 standard drinks
- 19.57% alc./vol. (39.14° proof)
- 20.7 grams of pure alcohol
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