I’ve been playing around with making one of, if not the, most iconic Tiki cocktail of all time: The Mai Tai. This takes inspiration from my favorite flavor profiles and cuisines, while still sticking to the essence and spirit of the phenomenal Mai Tai

————————————————————————-

MIDLE EAST TAI

• 1oz Jamaican Rum (Doctor Bird)
• 0.5oz Demerara Rum (ED8)
• 0.5oz Rhum Agricole (JM Volcanique)
• 0.25oz Overproof Rum (Alambique Serrano)
• 0.5oz Dry Curaçao
• 0.5oz Amaro Montenegro
• 0.75oz Middle Eastern Orgeat
• 0.75oz Lime Juice

Add ingredients to a shaking tin

Add crushed ice and shake until chilled

Pour into a double old fashioned glass or tiki mug

Garnish with a bunch of mint, half lime, pineapple fronds, and whatever tiki bs you desire.

—————————————————————————

It is definitely still a Mai tai, and it has a lengthy list of ingredients as you’d expect of tiki drinks. The flavors of the Middle East shine through strongly while still embracing the rum. I love the gentle perfume of rose and saffron, the warm spice of the cinnamon date syrup and cardamom bitters that are all boosted by the Montenegro. As well as the blend of rums. I’ve played around with many rum mixtures, and this really worked with this flavor profile. I’m quite enamored with this creation. Enjoy!

EDIT: There seemed to be quite some outrage at my original ingredient list, so I have taken everyone’s advice and consolidated the list. I look forward to having to explain what Middle Eastern Orgeat is rather than listing out the individual changes to the Orgeat