Bartender Nick Brown gives this Mai Tai riff an extra kick by swapping out rum for rye whiskey.
2 oz. rye whiskey
¾ oz. orgeat
¾ oz. pineapple juice
¾ oz. fresh lemon juice
6-10 dashes Angostura bitters
Tools: shaker, strainer
Garnish: pineapple wedge
Combine the rye, orgeat and juices in a shaker and fill with ice. Shake until chilled. Strain into a highball filled with crushed ice. Top with bitters and garnish.
Nick Brown, The Spaniard, New York City
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