Tai Du Mai from Roquette - Imbibe Magazine Subscribe + Save

Tai Du Mai from Roquette

Roquette Cocktail

roquetteFor his French-inflected cocktail bar Roquette, Erik Hakkinen spins the classic Mai Tai in a Gallic direction using Cognac to balance a high-ester Jamaican rum.

1 oz. Cognac (Hakkinen uses Cognac Bache-Gabrielsen Tres Kors)
1 oz. fresh lime juice
½ oz. overproof Jamaican rum (Hakkinen uses Hampden)
½ oz. pineapple syrup 
¼ oz. orgeat
¼ oz. triple sec
Tools: shaker, strainer
Glass: Collins
Garnish: mint bouquet

Briefly shake all of the ingredients with ice, then strain into a glass filled with pebble-size crushed ice, and garnish.

Erik Hakkinen, Roquette, Seattle

Did you enjoy this article? Get more of the best of liquid culture when you sign up for a print or digital subscription to Imbibe Magazine. Click here for special savings!

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend