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Mai Tai

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Course Cocktails

Equipment

  • Boston Shaker
  • Mai Tai or double rocks glass

Ingredients
  

  • 1.5 ounces Denizen Merchant Reserve 8 Year Rum
  • 0.5 ounce Aged Pot Still Rum (I currently use Appleton Estate’s Hearts Edition from Jamaica)
  • 0.5 ounce Dry Curacao
  • 1 ounce Fresh Squeezed Lime Juice
  • 0.5 ounce Orgeat In lieu of the traditional orgeat, I use Jaime Boudreau’s method described in his excellent Canon Cocktail Book;

    It’s nearly just as good as the original and takes far less time. Here is link where the recipe can be found:

    https://www.blossomtostem.net/quick-and-easy-orgeat/

  • 0.25 ounce Mai Tai Syrup 1 cup water, 2 cups demerara sugar, 1/2 teaspoon vanilla extract, 1/4 teaspoon sea salt; combine in a saucepan and

    over low heat stir until dissolved. Allow it to cool and store in the fridge.

  • 5 drops Saline Solution 1/8 teaspoon of sea salt and 1 teaspoon water. Stir till completely dissolved.
  • 1 sprig Mint For garnish

Instructions
 

  • Add all ingredients into a Boston shaker filled with 12 oz of crushed ice (if you don’t have a nugget ice maker, then go buy some from Sonic Drive-In; they sell it by the bag. It is essential to use crushed ice for a proper Mai Tai).
  • Shake vigorously for 10 seconds and open pour into a Mai Tai or double rocks glass.
  • Garnish: Mint sprig and half of a spent lime shell (the shell acts as an “island”, while the mint acts as a “palm tree”)