Mai Tai
Nothing like the sugary version most bars pour. It's a rum sour with almond behind it.
8ozDouble Rocks holds 8 oz of liquidOversized rocks glass built around one large cube.Build
| aged rum | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| fresh lime juice | ¾ oz20 ml⅜ oz10 ml⅝ oz20 ml1 oz30 ml1 ⅛ oz35 ml |
| orange curaçao | ½ oz15 ml¼ oz7.5 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml |
| Orgeat | ½ oz15 ml¼ oz7.5 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
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Preparations
Preheat the oven to 400 F. Place 2 cups of almonds on a baking sheet, place them in the oven, and toast until they are fragrant, about 5 minutes. Remove the almonds from the oven and let them cool completely. Place the almonds in a food processor and pulse until they are a coarse meal. Set the almonds aside. Place 1 cup Demerara Syrup in a saucepan and warm it over medium heat. Add the almond meal and stir to combine. Remove the pan from heat and let the mixture steep until it has cooled completely. Strain through cheesecloth before using or storing.
Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Shake all ingredients with crushed ice briefly.
- Pour unstrained into the glass and top with more crushed ice.
- Garnish with the spent lime shell and a smacked mint sprig.
Variations on this
- Mai Tai (Advanced)the rum split white and dark, with sugar syrup beside the orgeat
Mixology by Whiphttps://mixologybywhip.com/recipes/mai-tai
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