letti pearce

This and the well oiled mai tai are my go to mai tai recipes, though I prefer them both served without the crushed ice. I like my cocktails strong and tasty and not too diluted. I’m also too lazy to make the crushed ice and the welsh weather rarely requires it!

As ‘love and murder’ is on my favourite list I was fairly sure we’d like this, and we did! Similar to my comments for that, this has the last word gin, lime and chartreuse with a lovely balancing dose of bitter. Being a mezcal fan we also took Simon’s advice and after tasting added some mezcal for an extra dimension of flavour.

Made with Madeiran Branca rum agricola, the gentian goes nicely with the slightly grassy rum. Nicely sour and bitter.

I think this maybe my all time favourite. Everyone I make it for loves it and wants the recipe. I do drop the sugar slightly or it’s just too drinkable! Worth buying the bitters for this alone.