Tai Du Mai From Roquette
RECIPE: Erik Hakkinen, Roquette, Seattle
Photo: Charity Burggraaf
The Mai Tai welcomes a dose of Cognac to the party.
Ingredients
- 1 oz. Cognac
- 1 oz. fresh lime juice
- ½ oz. overproof Jamaican rum
- ½ oz. pineapple syrup
- ¼ oz. orgeat
- ¼ oz. triple sec
- Tools:shaker, strainer
- Glass:Collins
- Garnish:mint bouquet
Preparation
Briefly shake all of the ingredients with ice, then strain into a glass filled with pebble-size crushed ice, and garnish.