Mai Tai Cocktail
Total Time
10 minutes
Prep Time
10 minutes
Rating
4.5 out of 5 stars
(4)
Ingredients
1 cocktail
- 2 ounces dark molasses rum (such as El Dorado 8-Year Demerara Rum)
- 1 ounce light pure cane rum (such as Batiste Rhum Ecoiste)
- ½ ounce honey simple syrup*
- ½ ounce orgeat syrup (I used Small Hand Foods per Alana’s recommendation)
- ¾ ounce fresh lime juice
- Spritz** or dash of Angostura bitters
- Lime wheel, for garnish
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Preparation
Chef’s notes
Recipe shared with permission from Aloha Kitchen:
Recipes from Hawai’i by Alana Kysar.
*Honey simple syrup:
Combine equal parts honey and water in a small saucepan and warm over low heat until you can thoroughly stir the honey into the water (or warm them together briefly in the microwave). It’s necessary to make simple syrup because straight honey doesn’t mix well into cold drinks.
**Bitters note:
The recipe suggests using a small spray bottle or atomizer to spritz the bitters on top of the drink. It is lovely that way, but if you don’t have the equipment, just add a quick dash to the cocktail before shaking.
Garnish options:
I made these drinks as written in the book and loved them. I often see mai tais garnished with mint sprigs and/or pineapple slices, so feel free to gussy yours up if you’d like.