Cocktails
American
AmericanMai Tai
The classic tiki rum sour shown three ways. Basic leans on supermarket gold rum and bottled mixers, while the ultimate splits aged and Jamaican rums with house orgeat for a proper Trader Vic finish.
Gluten-free
Dairy-free
Contains alcohol
Ultimate version
Split aged and Jamaican rums, house orgeat and a dusting of grated nutmeg.
Per serving£8.50
Total cost£8.50
Time12 min
Ingredients for 1
- Build
- 30 ml aged Martinique rhum agricole
- 30 ml funky Jamaican pot still rum
- 30 ml fresh lime juice , freshly squeezed
- 15 ml premium orange curacao
- 15 ml homemade toasted almond orgeat
- 7 ml rich demerara syrup , 2:1
- Garnish
- 1 handful crushed ice
- 1 mint bouquet , to garnish
- freshly grated nutmeg , to taste
Method
- Combine both rums, lime juice, curacao, orgeat and demerara syrup in a shaker.
- Add a scoop of crushed ice and flash-shake for 6 seconds to integrate without over-diluting.
- Dump the entire contents, ice included, into a double old fashioned glass.
- Top with more crushed ice to form a dome.
- Plant a mint bouquet beside the spent lime shell and grate fresh nutmeg over the top.
Equipment
- cocktail shaker
- swizzle stick
- double old fashioned glass
- microplane
The three ways, side by side
Budget
Gold rum, bottled lime and a splash of orange squash.
Better
Dark rum, fresh lime, triple sec and a nutty almond syrup.
Ultimate
Split aged and Jamaican rums, house orgeat and a dusting of grated nutmeg.
