Mai Tai

In our take on the beloved tiki cocktail, we swapped in Cointreau for orange curaçao and made our own orange-almond syrup to help showcase the flavor of the rums.

Mai Tai
Makes 1 Serving
  • 1½ ounces fresh lime juice
  • 1½ ounces Sweet Orange and Almond Syrup (recipe follows)
  • 1 ounce light rum
  • 1 ounce dark rum
  • ½ ounce Cointreau
  • Garnish: orange peel
Sweet Orange and Almond Syrup
  • Zest of 1 large orange
  • 1 cup fresh orange juice
  • ¼ cup firmly packed light brown sugar
  • ¼ cup orange blossom water
  • 1 teaspoon almond extract
  1. In a cocktail shaker, add lime juice, Sweet Orange and Almond Syrup, rums, and Cointreau. Add ice. Shake vigorously for 1 minute. Strain into a glass over crushed ice. Garnish with orange peel, if desired.
Sweet Orange and Almond Syrup
  1. In a small saucepan, bring all ingredients to a boil over medium-high heat. Remove from heat, and let stand for 20 minutes. Strain through a fine-mesh sieve, and cover and refrigerate for up to 1 week.