Lucky Mai Tai Recipe
Making your own orgeat is the key to this recipe; it adds a nutty richness to the cocktail.
Recipe adapted from Lu Brow, Swizzle Stick, New Orleans
Lucky Mai Tai
Make this Lucky Mai Tai cocktail from Lu Brow at Swizzle Stick in New Orleans.
servings
1
cocktail
Ingredients
- Orgeat
- 2 cups sliced almonds
- 1 cup Demerara sugar
- Cocktail
- Ice cubes
- 2 ounces Rhum Clement VSOP Rum
- ½ ounce orange Curaçao
- ¼ ounce homemade orgeat syrup
- ¼ ounce Demerara syrup
- 2 drops Fee Bros. orange bitters
- Crushed ice
- Lime wedge
Directions
- Make the orgeat: Preheat the oven to 325°. Place the almonds on a baking sheet and toast for 10 minutes. Remove the nuts and set aside to cool to room temperature. In a food processor, grind the nuts until they are very finely ground.
- In a medium saucepan set over medium heat, combine 1 cup water and the sugar. Stir until the sugar is dissolved, then stir in the ground almonds. Set aside to cool, then strain through a fine-mesh strainer and discard the almonds. The syrup can be kept, refrigerated, for up to 3 weeks.
- Make the cocktail: Fill a cocktail shaker with ice cubes and add the rum, Curaçao, orgeat syrup, Demerara syrup and bitters. Cover and shake well, then strain into a tiki glass mug. Pack the mug with crushed ice and garnish with the lime wedge, an umbrella and a straw.