Back Bar | Lucky Mai Tai

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
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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
  1. 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.
  2. 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.
  3. 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.
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