By using two different types of rum, Brow approximates the original rum used in Trader Vic’s recipe, a 17-year-old import from Wray & Nephew that is no longer available. This cocktail, with the additional citrus juices, has a sweeter edge than the original.
Mai Tai #2
Yield: 1 cocktail
Cook Time: 10 minutes
- INGREDIENTS
- 1 cup hot water
- 1 cup granulated sugar
- 1 tablespoon freshly grated lime zest
- Ice cubes
- 1 ounce Myer's dark rum
- 1½ ounces Appleton Estate VX Jamaican Rum
- ½ ounce Creole Shrubb orange liqueur
- 1 barspoon falernum
- ¾ ounce fresh lime juice
- 1 ounce fresh grapefruit juice
- 1 ounce lime simple syrup
- 1 drop Pernod
- 2 dashes Angostura bitters
- Crushed ice
- ½ ounce apricot brandy
Lime simple syrup
Cocktail
1. Make the lime simple syrup: In a medium bowl, combine the hot water and sugar and stir until dissolved. Add the lime zest and set aside to cool. Strain through a fine-mesh strainer and discard the lime zest. Refrigerate until ready to use.
2. Fill a cocktail shaker with ice cubes and add the dark rum, Jamaican rum, orange liqueur, falernum, lime juice, grapefruit juice, lime simple syrup, Pernod and Angostura bitters. Cover and shake well, then strain into a Collins glass. Pack the glass with crushed ice, top with the apricot brandy and serve.
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