Mai Tai (Difford's recipe)
Ingredients
- 1 oz Caribbean blended rum aged 6-10 years
- 1 oz Pineapple rum
- 1⁄2 oz Orange Curaçao liqueur
- 3⁄4 oz Lime juice
- 1⁄4 oz Monin Almond (Orgeat) Syrup
- 1⁄4 oz Disaronno amaretto
- 1⁄4 oz Difford's Falernum liqueur
- 1⁄12 oz Giffard Menthe Pastille white crème de menthe
- 2 dash La Fée Parisienne absinthe
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glassware:
Serve in an Old-fashioned glass
Prepare:
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare garnish of half lime shell, mint sprigs and fruit stick (skewered pineapple cubes and Luxardo Maraschino Cherry).
Method:
- SHAKE all ingredients with ice.
- STRAIN into glass filled with crushed ice.
Garnish:
- Garnish with lime shell, mint sprigs bouquet and fruit stick.
Nutrition:
One serving of Mai Tai (Difford's recipe) contains 271 calories
Allergens:
Recipe contains the following allergens:
History:
My adaptation of Victor Bergeron's (AKA Trader Vic) original 1944 Mai Tai cocktail.
Review:
I love Daiquiris and this is basically a classic Daiquiri with a few bells and whistles: orange curaçao, lime juice, almond syrup, amaretto, falernum, white crème de menthe, and absinthe.
