Last Rites’ Mai Tai
Recipe: Susan Eggett for Last Rites, San Francisco
Photo: Ashley Batz
Cashew orgeat makes for an extra rich take on the classic.
In the house Mai Tai at Last Rites in San Francisco, a cashew orgeat brings an extra-creamy nuttiness to the drink.
Ingredients
- 1 oz. Martinique rhum
- 1 oz. Jamaican rum
- ¾ oz. fresh lime juice
- ½ oz. dry curaçao
- ½ oz. toasted cashew orgeat
- Tools:shaker
- Glass:double Old Fashioned
- Garnish:orange wheel, mint sprig and fresh sugarcane stick
Preparation
Shake all of the ingredients together in a shaker with a scoop of cubed ice and a scoop of crushed ice. Pour the contents into a double Old Fashioned glass and garnish.
Toasted Cashew Orgeat: Toast ¼ lb. of cashews until golden brown. Chop the nuts, then add them to 1 cup of simple syrup (1:1). Let the mixture steep overnight and strain out the nuts out before using. Store in the refrigerator for up to 2 weeks.