Done right, a proper mai tai is a thing of beauty. Honolulu native Julie Reiner makes the classic version, sparkling with fresh lime juice, several types of rum, toasted orgeat, and a splash of orange liqueur.
| Level: | Intermediate |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | 1 serving |
Ingredients
- 3/4 ounce lime juice
- 1/2 ounce orange curaçao, preferably Pierre Ferrand brand
- 1/2 ounce toasted almond orgeat, preferably Tiki Adam brand
- 1 ounce light rum
- 1 ounce dark aged rum
- Ice cubes
- Crushed ice
- 1 sprig mint
- lime wheel
- Orchid, optional
Instructions
- Put lime juice, curaçao, toasted orgeat, light rum, and dark rum in a cocktail shaker. Add 3 ice cubes, cover, and shake. Uncover, then pour through a Hawthorne strainer into a serving glass filled with crushed ice. Add more crushed ice and, if you like, an extra ½-ounce pour (or “float”) of dark rum. Garnish lavishly, with a sprig of mint, a lime wheel, and an orchid.