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Rye Tai

Rye Tai

RECIPE: Nick Brown, The Spaniard, New York City

Photo: Noah Fecks

July 26, 2017

Rye Tai

A simple tiki-inspired drink that puts the focus on rye whiskey.

Bartender Nick Brown gives this Mai Tai riff an extra kick by swapping out rum for rye whiskey.

Ingredients

2 oz. rye whiskey
3/4 oz. orgeat
3/4 oz. pineapple juice
3/4 oz. fresh lemon juice
6-10 dashes Angostura bitters

Tools:shaker, strainer
Glass:highball
Garnish:pineapple wedge

Preparation

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.

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