Mai Tai

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Adding a splash of whiskey to this take on the classic rum cocktail helps tone down the sweetness. A good-quality orgeat (almond syrup) makes a big difference, like the artisanal version from Small Hand Foods.

By Romée de Goriainoff
Updated on August 1, 2015
Total Time:
5 mins
Yield:
1
Cook Mode (Keep screen awake)

Ingredients

  • Ice cubes

  • 1 1/2 ounces dark rum

  • 3/4 ounce orgeat (almond-flavored syrup)

  • 3/4 ounce fresh lime juice

  • 3/4 ounce dry curaçao

  • 1/4 ounce whiskey

  • 2 dashes Angostura bitters

  • Crushed ice

  • 1 mint sprig, 1 strawberry and 1 orange zest strip, for garnish

Directions

  1. Fill a cocktail shaker with ice cubes. Add all of the remaining ingredients except the crushed ice and garnishes and shake well. Strain into a rocks glass filled with crushed ice. Garnish the mai tai with the mint sprig, strawberry and orange zest strip and serve.

Originally appeared: August 2015

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