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mai tai

Mai Tai

This classic quaff is pleasingly simple, both in flavor and preparation.
Servings 1

Ingredients
  

  • 1 ounce dark rum
  • 1 ounce light rum
  • ½ ounce orgeat syrup such as Fee Brothers
  • ½ ounce dry orange Curaçao
  • 1 lime juiced
  • 1 lime wheel for garnish
  • 1 sprig fresh mint for garnish

Instructions
 

  • Add rums, orgeat, Curaçao, and lime juice to a cocktail shaker filled with ice and shake until cold and frosty, about 30 seconds. Fill a double old fashioned glass with crushed ice. Strain cocktail into the ice-filled glass and garnish with the lime wheel and mint. Serve.
  • MAKE IT A JELL-O SHOT: Bring ¾ cup water and ¼ cup lime juice to a boil, and pour over 3 ounces of orange gelatin mix. Stir 2 minutes, or until dissolved. Add 1 cup dark rum and 1 tablespoon citrus-spice syrup (see recipe for Corn ’n’ Oil above), and stir. Ladle mixture into hollowed-out orange halves and refrigerate until set, at least 4 hours. When firm, cut into wedges resembling orange slices and serve.