This week’s #MasterofCocktails is an absolute doosie. We’re making a Mai Tai. Probably one of the most abused and under-appreciated drinks in the world.
Now, if you’ve ever ordered one of these in a bar, you’ll either have had a delicious variant on a Daiquiri, or a juice-laden mess that bears as much resemblance to a proper cocktail as a bottle of Hooch and an apple schnapps chaser.
Can you guess which version we’re going to be making?
Rule of thumb – if you see orange or pineapple in the description – Avoid.
You’ll be needing these…
List of Ingredients
- 30ml Havana Club Añejo 3 Year Old
- 30ml Diplomático Reserva Exclusiva
- 15ml Pierre Ferrand Dry Curaçao
- 15ml Monin Orgeat (Almond) Syrup
- 15ml Fresh Lime Juice
- Luxardo Maraschino Cherry (Garnish)
It absolutely reeks of fresh sugar cane, and for me that’s definitely a good thing in a white rum. Magic.
Pop that into our shaker and grab a nice fresh lime.
15ml of that into the shaker too please.
Follow that with 15ml of the excellent Pierre Ferrand Dry Curacao.
Next up, 15ml of Monin Orgeat. This is basically Almond Syrup with a touch of Rosewater.
You can make your own Orgeat, there are loads of recipes on the web. I’d love to hear if any of you have tried any.
Now pop some ice in that shaker and shake for 15 seconds or so.
Grab a tumbler, and 2/3 fill it with ice, then strain the drink over the top.
Now we’re going to measure out 30ml of Diplomático Reserva Exclusiva.
This stuff is dynamite. Absolutely packed with Vanilla and sweet as anything.
Drizzle the Diplomático over the top of the drink…
This is what we’re aiming for. A defined Strata of dark rum.
Finally – pop a Luxardo Maraschino Cherry into the drink, and serve. Boom. Hi-hi Mai Tai.
And there we have it. The Mai Tai. A proper one. No silly garnishes, sparklers, or pineapples.
Looking ahead, here are the ingredients we’ll be using for next week’s #MasterofCocktails: