Like the name may imply, this delicious summer sipper is inspired by the famous Tiki drink, the Mai Tai. The base of this one is a rye whiskey and its been paired with bitter and spicy flavors.
Do you ever find yourself using something mainly because you have leftovers? I tend to do that when I make too much syrup or juice too much fruit. I try not to be wasteful so I’m often working with different things I didn’t have a plan to put together, until I look at what I have sitting around. So if you ever see a good number of drinks with similar ingredients, you know what’s going on.
Here is how it’s done:
- 2oz Rye Whiskey
- ¾oz Pineapple juice
- ½oz Donn’s Mix
- ½oz Orgeat
- ¼oz Orange Juice
- ¼oz Cynar
- ¼oz Absinthe
•Method•
First, we are going to rinse the glass with absinthe. In a tumbler or rocks glass add a splash of the absinthe. Slowly swirl it around the glass, touching all of the inside surface. Discard the remaining liquid, (or keep it in if you like that extra anise-y flavor). Next Pack the glass with crushed ice. In a shaking tin, add the remaining ingredients excluding the Cynar. Shake with just a few ice cubes and strain into glass. Pour in the Cynar. Garnish with an orange and lemon wheel.
The anise flavor from the absinthe and bitter Cynar amaro is what really separates this from a traditional mai tai. This sipper can liven up your summer evenings!
Cocktail Homecraft 