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madbakerThis week's Resolution Recipe: Traditional Mai Tai.
1.5 oz rum (We used dark, because dark rum is better)
3/4 oz fresh lime juice
1/2 oz Cointreau
1/2 oz orgeat
1/2 oz simple syrup
mint sprig for garnish
Place all except mint in a shaker with ice, along with a spent lime half. Shake vigorously, then pour entire contents into an old-fashioned glass. "Spank" the sprig of mint by smacking it between your palms, then garnish the cocktail.
What worked: This was delicious; easy to make and drink. It was like an original daiquiri in flavor (which makes sense, as that is rum, lime, and syrup). We liked it much better than the now-standard pineapple-etc. rum slushy.
What didn't: easy to make and drink. Our mouths wanted a second very quickly.
Will I make it again? This is going into the repertoire.
1.5 oz rum (We used dark, because dark rum is better)
3/4 oz fresh lime juice
1/2 oz Cointreau
1/2 oz orgeat
1/2 oz simple syrup
mint sprig for garnish
Place all except mint in a shaker with ice, along with a spent lime half. Shake vigorously, then pour entire contents into an old-fashioned glass. "Spank" the sprig of mint by smacking it between your palms, then garnish the cocktail.
What worked: This was delicious; easy to make and drink. It was like an original daiquiri in flavor (which makes sense, as that is rum, lime, and syrup). We liked it much better than the now-standard pineapple-etc. rum slushy.
What didn't: easy to make and drink. Our mouths wanted a second very quickly.
Will I make it again? This is going into the repertoire.
no subject
Date: 2018-06-07 12:05 am (UTC)I also like the variant I had on Kauai, that substituted some or all of the simple syrup with a vanilla infused one. I may or may not add mango nectar or pineapple to it. The "Kauai Tai" is a big favorite in our household now.