Mai Tai

Done right, a proper mai tai is a thing of beauty. Honolulu native Julie Reiner makes the classic version, sparkling with fresh lime juice, several types of rum, toasted orgeat, and a splash of orange liqueur.
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  • Level: Intermediate
  • Total: 5 min
  • Active: 5 min
  • Yield: 1 serving
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Ingredients

3/4 ounce lime juice

1/2 ounce orange curaçao, preferably Pierre Ferrand brand

1/2 ounce toasted almond orgeat, preferably Tiki Adam brand

1 ounce light rum

1 ounce dark aged rum

Ice cubes

Crushed ice

Garnish

1 sprig mint

lime wheel

Orchid, optional

Directions

  1. Put lime juice, curaçao, toasted orgeat, light rum, and dark rum in a cocktail shaker. Add 3 ice cubes, cover, and shake. Uncover, then pour through a Hawthorne strainer into a serving glass filled with crushed ice. Add more crushed ice and, if you like, an extra ½-ounce pour (or "float") of dark rum. Garnish lavishly, with a sprig of mint, a lime wheel, and an orchid.
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