This take on the classic mai tai is currently on our Twisted Classics cocktail menu and includes notes of almonds, croissants and key lime pie. The homemade orgeat is enough for about 15 servings, but it keeps well in the refrigerator for up to four weeks and is a common ingredient in many tikistyle cocktails.
For the orgeat (optional)
150 ml almond milk
150 g caster sugar
2 ml orange blossom water
5 ml almond extract
For the cocktail
50ml good quality white rum – I use Bacardi Carta Blanca
20ml orga (AKA almond syrup), homemade (see above and method) or store bought
25 ml freshly squeezed lime juice
15 ml pineapple juicefresh, ideally
2 dashes of plum bitters
1 slice of lime, 1 slice of pineapple or 1 almond biscuitto garnish
To make the homemade orgeat, if using, stir all ingredients in a pitcher or bowl until sugar has dissolved, transfer to a sterilized bottle and refrigerate for up to one month.
To make the drink, put everything in a shaker filled with ice, shake hard and then strain into a chilled coupe. Garnish with a slice of lime, a slice of pineapple or, if you’re feeling adventurous, maybe an almond cookie.