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SHAKE all ingredients with ice and strain into ice-filled glass. Crown with crushed ice.
Mint sprig, lime shell & fruit stick
Wonderfully fruity with underlying bready genever replacing the almond notes from the orgeat syrup almond notes of a classic Trader Vic Mai Tai.
Created in February 2018 by yours truly at the Cabinet Room, London, England.
Approximately £0.00 per cocktail *
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
Well Oiled Mai Tai
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
STIR all ingredients with ice and strain into ice-filled glass.
A Mai Tai is basically a Daiquiri based on aged rum with orange curaçao liqueur and orgeat syrup contributing to its flavour and sweetness. The Mai Tai is the king of Tiki...
Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.
When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...
Genever, also known as jenever, jeneva, geneva and hollands, is a juniper-flavoured spirit from Holland and Belgium. Like gin, juniper is an obligatory ingredient for genever but...
The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),
Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting
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