The Satchmo Cocktail

Well here`s something right up my alley…a twist of the Sazerac containing absinthe, gin and campari…

And not only that but it also uses a strong spicy bourbon while the classic Sazerac uses rye or cognac or both.

I`m a huge fan of the Sazerac – THE quintessential cocktail of New Orleans, or shall we say one of them because we also got the Vieux Carrè, Ramos gin fizz, the Hurricane, the Crusta, the Frappè etc etc – but the Sazerac is and will always be the number one for me.

And i`m an equally huge fan of Campari – since i was 15….

So here with this interesting twist of it….brought to my attention by Warren Bobrow ‏who invented it and wrote about it on his blog DrinkUpNY – i`m gonna make it here and spread it further because this is indeed a good cocktail.

THE SATCHMO COCKTAIL

2 oz Four Roses Small Batch Limited Edition Bourbon (sub any good bourbon)
1/2 shot of Tenneyson Absinthe (for the washed glass)  (sub any good absinthe or Pernod)
0.5 oz Campari
0.5 oz Death’s Door Gin ( sub a similar gin, like Hendricks)
1 sugar cube
Bitter Truth Creole Bitters (enough to soak the sugar cube)
Lemon zests – to rim the glass and a spiral for garnish

Chill a crystal glass (or other) with ½ shot of Tenneyson Absinthe, packed with ice and water, let cool for a bit then pour out – or drink up..

Rub the inside of the glass with a lemon zest – aah….the fragrance….

Add a sugar cube soaked in the Bitter Truth Creole Bitters to your glass and crush it with a wooden cocktail stick or a spoon or a muddler to release the flavors.

Add the bourbon, campari and gin and stir with a lemon zest threaded onto a cocktail stirrer.

This drink tastes like a spicy Sazerac with herbal/citrus notes and a touch of campari…it´s interesting…and definetily something to sip and savour.

Sip and enjoy…

And why not put on some music with Louis “Satchmo” Armstrong while you sip on this drink named after him?

The Creole Bitters…the left bottle is the 10 year anniversary bottle that was sold at the Tales of the Cocktail this year in limited quantity and the right bottle is the ordinary Creole Bitters by The Bitter Truth. Both bottles contains the same bitters.

The 1o year TOTC anniversary bottle is a piece of art.

TWO LOVELY NEW ORLEANS CLASSICS

I love these two wonderful old classic New Orlean cocktails…The glory that was the Sazerac and the grandeur that was Ramos gin fizz in the old days had people from far away dreaming about the city where these magnificient cocktails were made.

And rightly so…

Both of these cocktails are masterpieces and they are only two of several equally fantastic cocktails that was invented in the city where the cocktail was born. My quite often to-go cocktail at home is the Sazerac, it´s easy to make and always tasty.

The Ramos gin fizz is equally tasty but different like day and night and requires much more work to make but the result is worth the effort and i find it an excellent breakfast or brunch cocktail.

I don´t make it as often as the Sazerac though since i don´t drink cocktails at breakfast during working weeks and rarely in the weekends either to tell you the truth – unless i´m on a holiday – and if that holiday takes place in New Orleans (which it always does) a breakfast cocktail is more the norm than not – at least during Tales.

The Sazerac

The home of the Sazerac was at 116 Royal Street. The bar itself was at the rear of the building facing Exchange alley. I have already written about this drink and the peychauds bitters though and you can read it here.

History has it that an average of 400 cocktails a day was served and more than 500 000 cocktails a year at the bar and that the rule of the house was to not serve any more to any guest showing any signs of drunkeness.

And it´s said that one day a tall Texan came in and ordered a Sazerac and then another and another and since he showed no signs of being drunk he was allowed to order even more which he did – ending up ordering 24 stiff cocktails – still not showing any signs of drunkeness – how that is possible i have no idea….i wonder if the story is true?

The Ramos Gin Fizz

The home of the Ramos gin fizz was owned by H.C Ramos and Co and located for many years at the corner of Gravier and Carondelet, later moving to a bigger building closer to St Charles st.  Several “shakers” were helping out to shake each drink for about ten minutes to get that wonderful soft and balanced fluffy fluff that is a Ramos gin fizz…

These “shakers” job was only to shake up the drinks and was not entrusted to made up the drink – i believe that was a guarded secret…

The thing with the Ramos fizz is that it needs to be drunk fairly quick because it loses that special quality which makes it so good very fast, it should be drunk preferably within ten minutes. But since it´s such a light and smooth drink it´s no problem to imbibe it within ten minutes and you won´t get too drunk either – or even drunk at all – really i have never myself been able to NOT finish it later than that – it´s simply too yummy.

Of course you can make a Ramos gin fizz that is nice in less time than 10 minutes, i have actually never even been shaking one in ten minutes but maybe there is a difference? the usual way to do it is to dry shake it first (shake without ice) to get the egg white to emulsify with the rest of ingredients and then add ice and shake some more. Also one can use a hand-mixer to get it done even faster.

In any case – the drink is just lovely…it´s like drinking “clouds” or “cotton”, it´s so soft and smooth and those citrus notes so deliscious….and really a good start of the day.

It´s said that 3000 fizzes was served daily. I also wrote about the Ramos gin fizz here. The drink had to be hand-shaken and even though several “shaking machines” were tried they all failed since the result never was the same as when the drink was shaken by hand.

A real handcrafted cocktail!

RAMOS GIN FIZZ

1 1/2 oz gin
1/2 oz. fresh lemon juice
1/2 oz. fresh lime juice
1/2 oz. simple syrup
2 oz. milk (half & half or cream if preferred)
1 small egg white
2-3 drops of orange flower water (careful here! you don´t want this drink to taste and smell like a bottle of perfume)
Soda

Shake all ingredients except the soda and shake very well, when you think you`re done, shake some more –  the more the better – and shake first without ice and then with ice – so that the egg white emulsifies and the drink becomes very cold and frothy. (Or use the handmixer way to do it – but really if you want to follow tradition…shake, shake, shake..)

Then strain into a chilled highball glass without ice. Top with a little club soda to get some fizz. No garnish – usually, but if you like to – a thin strip of orange, lemon or lime peel/slice is nice i think.

SAZERAC

1/2 teaspoon herbsaint or absinthe
1 teaspoon of simple syrup or 1 cube of sugar or 1 tsp of granulated sugar
4  (or even more) dashes Peychaud’s bitters
Optional: 1 dash angostura, not tradition but it opens up the flavors
2 ounces rye whiskey
Strip of lemon peel

Fill a 3-1/2 ounce Old Fashioned (rocks) glass with ice. Place the sugarcube in another glass and moisten it with water until it saturates and crush it or use simple syrup. Mix with whiskey and bitters, add ice and stir to chill.

Discard the ice from the first glass and add herbsaint or absinthe and coat the sides of the glass, then discard the excess (i like to leave a drop or two in the glass) Strain the rye into the glass and twist a lemon peel over the glass to express the oils, then rim the glass with it as well.

Discard the peel, or if you like use it as garnish – but don`t drop the entire peel back in the glass.

Sazerac – the glass is always half full…

The Barbancourt Sazerac

 

Straight from New Orleans – here´s a different take on the Sazerac…

Created by a friend of mine, Geoffrey Wilson – celebrating Haiti’s influence on New Orleans culture at Loa in downtown New Orleans! it´s a Sazerac with Barbancourt rum instead of rye or cognac spiced up with cloves and Jerry Thomas bitters.

The drink was created on in january this year at the Cheers conference when a bunch of New Orleans bartenders were working the tiki bar to set up. Someone asked Geoffrey to make a tiki version of a true New Orleans classic, and this is what he came up with – and the drink worked out to the point of Geoffrey making a bunch of  them.

Then the drink recipe was brought to Loa, and it’s been on the menu since. Guess who´s soon gonna go over to Loa and try the original? yep yours truly…:-)

A mix of New Orleans classic, Haiti and Tiki…if that´s not pretty ecclectic i don´t know what is – and the result is inspirational! and tasty…

Rhum Barbancourt is made in Haiti and is different from other rums in that it´s not an agriole, and not a molasses rum but still uses fresh sugarcane juice. So it sits on it´s own and is made like cognac. They ferment the juice for three days and there aged rums is double distilled. Age it in oak, blend it, cold filter, and bottle.

Dupre Barbancourt was a cognac maker from France. His double distillation method was revolutionary in Haiti back in 1862, using fresh cane juice. It’s not agricole because it’s not made in Martinique and distilled at lower proof. It’s more like agricole than most rums, but it’s truly unique among all rums.

During the fresh cane cutting season, january to late april, they’ re using fresh cane. Other times of the year they use cane juice concentrated into syrup, which does not spoil.

The syrup is similar to Zacapa’s “sugar cane honey” which is also used for some parts of Diplomatico Exclusiva.

But here is the drink recipe so you can make it at home if you can´t go to Loa.

BARBANCOURT SAZERAC

2 oz Rhum Barbancourt 8 (or 5)
.5 oz simple syrup (skinny)
6 dashes Bitter Truth Jerry Thomas bitters
2 cloves

Herbsaint rinse – rinse the serving glass with Herbsaint and discard or leave, your choice – i prefer to leave it in the glass just as it´s done in the video.

Proceed as in the video by adding everything else into a mixing glass, adding ice and stir then strain into the serving glass which should be chilled before using it and finish with twisting a lemon peel above the glass to let the oils come out and if you wish also rinse the rim with the peel.

Oh the fragrance….

Don`t have the Jerry Thomas bitters? sub with some more cloves and dashes of Creole bitters – don´t have the Creole bitters? use Peychauds.

This turned out to be a very nice and spicy drink and it tasted Sazerac alright! like an exotic cousin…golden brownish color and with a dust of cloves…a very fine drink indeed.

 

 

ORIGINAL NEW ORLEANS COCKTAILS pt5 – Peychauds & Sazerac

peychauds

Most of the cocktail folks are well aquainted with and knows the history of Peychaud`s bitters but i think its interesting enough to write about and for those who doesn`t know here it is in a short version:

We must go back to the 1793 when Antoine Amedèe Peychaud, a creole of a french family who was an apothecary went to New Orleans, Louisiana while his sister went to Paris during the insurrection of Saint-Domingue. He brought with him to New Orleans his family recipe which was a secret formula for a tonic called bitters.

He opened a pharmacy shop with his sister – who he had brought over from Paris – on 437 Royal Street where today there`s an antique shop. He used to serve friends and other folks who needed “a little something” for their stomachs – some brandy made better with his bitters and of course his bitters, like other bitters –  were used to cure all kinds of illnesses.

His bitters soon became famous and were sold at the coffee houses in town. “Coffee houses” were where drinks were served – known today as bars;-)

He served his bitters spiked brandy, some water and sugar and according to the legend served it in a double-end egg cup called coquetier (ko-k-ta`y) which probably was the fore runner of the jigger – and as the legend has it – the name is the fore runner to the word “cocktail”  But really – the word “cocktail” is actually much older than that but opinions vary.

Peychauds bitters naturally leads us to the Sazerac.

This is one of the cocktails that i love the most. Born on Royal st in a bar that no longer is there – but in the sidewalk still remains lettered the word “SAZERAC” – this is where the entrance to the bar was. Originally it was made with a cognac brand called “Sazerac-Forge-et Fils” from Limoges, France.

This cognac and peychauds drink was drunk at the Sazerac Coffee House but the cognac was substituted with rye sometimes around 1870 because cognac was harder to find.  At the same time when Thomas Handy took over the Sazerac Coffee House it became the Sazerac House. This is also when the absinthe started to be used in this drink – until it was as you know – banned and replaced by herbsaint which now has come back in its original state.

In 1949 the bar moved to Roosevelt Hotel ( former Grunewald Hotel ) which in 1965 became the Fairmont Hotel – badly damaged and closed after Katrina and the federal flood in 2005  –  but eventually it was purchased to become a Waldorf Astoria hotel and got back its former name Roosevelt ( which was a name in honor of President Theodore Roosevelt) And in 2009 the Roosevelt New Orleans officially opened and there the Sazerac bar and restaurant is today.

Did you know that in prior to World War II the Sazerac bar only admitted men? Ladies were not allowed to drink at the bar – only on Mardi Gras Day. Luckily that changed in 1949 when the bar relocated to the Roosevelt Hotel and on opening day for both genders the women outnumbered the men.

The combination of rye (or why not equal parts rye and cognac) peychauds and absinthe or herbsaint is amazing and addictive – and it grows on you. The balance of flavors is just perfect.

Let´s have one, let`s have two..

SAZERAC

sazeracs

1/2 teaspoon herbsaint or absinthe
1 teaspoon of simple syrup or 1 cube of sugar or 1 tsp of granulated sugar
4 dashes Peychaud’s bitters
Optional: 1 dash angostura, not tradition but it opens up the flavors
2 ounces rye whiskey
Strip of lemon peel

Fill a 3-1/2 ounce Old Fashioned (rocks) glass with ice. Place the sugarcube in another glass and moisten it with water until it saturates and crush it or use simple syrup. Mix with whiskey and bitters, add ice and stir to chill.

Discard the ice from the first glass and add herbsaint or absinthe and coat the sides of the glass, then discard the excess (i like to leave a drop or two in the glass) Strain the rye into the glass and twist a lemon peel over the glass to express the oils, then rim the glass with it as well.

Discard the peel, or if you like use it as garnish – but don`t drop the entire peel back in the glass.

sazerac-close

CREOLE BITTERS

creole-bitters1

With spring comes new bitters…

Released in Europe while awaiting approval for the US – the Bitter Truth has come up with a stunning product – the Creole Bitters – and they make a spicy intense Sazerac..

The Creole bitters are based on a sampling of a pre-prohibition version of Peychaud’s – which makes them similar to Peychaud`s yet different in that there´s a stronger herbal component here, more earthy/spicy and the nose is strong.The Creole bitters has slightly less of the anise even though anise is the dominating flavor –  with more complexity, spice and bitterness.

I think this its great that we now have these bitters as Peychaud`s is extremely difficult to find outside of the US and some classic cocktails really needs those bitters so with the Creole bitters it will now be possible for many to mix these cocktails and of course here we have a great potential to mix up a range of other exciting cocktails.

What an interesting nose and flavor these bitters have – i can`t exactly put my finger on what all these flavors are…more than “spicy” and hm…familiar yet different. And so of course immediately i wanted to make a Sazerac and then comes an intersting question up as these bitters are spicier than Peychaud`s – a little dash of Angostura or not?

The Sazerac do not originally have that in the recipe but a little dash of Angostura makes a nice Saz..and it`s used quite often together with the Peychaud`s.  But with these spicier bitters now i don´t think we need that.

Another thing that sometimes is used in the Sazerac cocktail is a little vanilla extract and that i can imagine could go quite well with the Creole bitters as well. I´ll try that but not just now – this time its a regular Saz…with only the Creole bitters because after all – i wanted to find out how they were in this cocktail.

SAZERAC

creole-sazerac1

1/2 teaspoon Herbsaint or Absinthe
1 teaspoon of simple syrup or 1 cube of sugar or 1 tsp of granulated sugar
4 dashes Bitter Truth Creole bitters
2 ounces rye whiskey
Strip of lemon peel

Fill a 3-1/2 ounce Old Fashioned (rocks) glass with ice. Place the sugarcube in another glass and moisten it with water until it saturates and crush it or use simple syrup. Mix with whiskey and bitters, add ice and stir to chill.

Discard the ice from the first glass and add herbsaint or absinthe and coat the sides of the glass, then discard the excess (i like to leave a drop or two in the glass) Strain the whiskey into the glass and twist a lemon peel over the glass to express the oils, then rim the glass with it as well. Discard the peel, or if you like use it as garnish – but don`t drop the entire peel back in the glass, it would give too much citrus flavor.

This made for an interesting – more intense and spicier Sazerac. Its actually amazing…

The Creole bitters are not only a lifesaver for those who cannot so easily find Peychaud`s, its also a great addition to the cocktail world and there´ll be many exciting cocktails coming i`m sure. I like Peychaud`s and will not abandon them but i`ll use these just as much and for my part i believe my cocktail experience will be greatly enriched by the Creole bitters. My mind of course also goes to tiki cocktails.

As soon as these bitters are available in the US – folks – go and try them out, you won´t regret it. As for Europe they`re in the shop!

THE ORIGINAL HERBSAINT – THE WAY IT USED TO BE

herbsaint-bottle

“French in name, French in origin, and French in its sophisticated appeal, Legendre Herbsaint is a drink distinctly European in character.”

Herbsaint advert from 1930`s

The Sazerac Company`s new recreation of the original Herbsaint complete with a gorgeous vintage label was a very pleasant thing to try out, it has that little bite and sharpness yet its more soft on the anise than the regular Herbsaint, its herbacious and very complex. Its very approachable and perfect for those classic cocktails it was used for like the Sazerac, Cocktail a la Louisiane, Herbsaint Suissesse and Herbsaint Frappe and so on. I find it even nice to sip on its own.

Absinthe was banned in 1912 and the Herbsaint was made to substitute it in the year 1934 by a New Orleans pharmacist named J.M. Legendre who secretly produced it in his home during prohibition. It wasn`t called Herbsaint at first – it was called “Legendre Absinthe” which wasn`t a name that pleased the federal government and so the name was changed. It didn`t even contain any wormwood.

Launched as Herbsaint it was marketed as  – “Drink Herbsaint Wherever Absinthe Is Called For” – Herbe Sainte is the French/Creole name for wormwood (literally “sacred herb”)

In 1949 the Herbsaint was sold to the Sazerac company and the formula was changed to a lower proof (90) and heavy on the star anise. Luckily now the Sazerac Company has decided to launch a Herbsaint made with the old formula and even with a replica of the vintage label. Its right in time as the interest for the old formula Herbsaint is rising.

This is a great vintage style Herbsaint and it really is ”the spirit of New Orleans,” and the spirit of the by-gone era of “old France of Louisiana”. Its surprisingly tasty and i for one always wants it to have a place in my bar.

Herbsaint Original is 100 proof and is available in 750ml bottles.The 90 proof Herbsaint also in 750ml bottles will also be continued to be sold by the Sazerac company. But i wonder if not the original 100 proof will be more popular..

Here are a few classical Herbsaint cocktails including(again) the awesome Sazerac which stand a good chance of being the cocktail no1 of 2010, at least among many of the cocktail bloggers.

COCKTAIL A LA LOUISIANE

herbsaint-cocktail-a-la-louisiane

Combine in a mixing glass:

3/4 ounce rye whiskey
3/4 ounce sweet vermouth
3/4 ounce Benedictine
3 to 4 dashes Peychaud’s bitters
3 to 4 dashes absinthe or a substitute (Herbsaint, Pernod, Ricard, or other pastis)

Fill glass with cracked ice and stir for 20-30 seconds. Strain into a chilled cocktail glass; garnish with a cherry.

And here are some more:

THE ORLEANIAN

1 tsp simple syrup
3 dashes Herbsaint
2 oz Rye Whiskey

Twist a piece of lemon peel on top. Pour into a glass of
cracked ice, shake and strain into a cocktail glass.

HERBSAINT FRAPPE

1 tsp simple syrup
2 oz Herbsaint
2 oz water or seltzer

Shake vigorously until well frosted, strain off
the liquid—remove ice and pour drink back into the frosted glass.

This old recipe calls for shaking but this drink may preferably be stirred with cracked ice in the glass until frosted, then the liquid is strained into another chilled glass, the ice removed from the frosted glass and the liquid poured back again.

HERBSAINT SUISSESSE

And the last one, i choose to use a recipe for Absinthe Suissesse from Gumbpages and switch the absinthe for Herbsaint.

1-1/2 ounces Herbsaint Original
1/2 ounce orgeat
White of 1 egg (or 2 tablespoons pasteurized egg white product)
1 ounce half-and-half (or 1/2 ounce each whole milk and heavy cream)
4 ounces crushed ice

Combine ingredients in a blender, whizz for 5 seconds and pour into a chilled goblet or rocks glass.

Or this one:

1 oz Anisette
2 oz Herbsaint
1 eggwhite
Setltzer

In shaker half filled with cracked ice add 1 oz Anisette, 2 oz Herbsaint, 1 eggwhite and shake until well frosted and strain into a thin small glass, top up with seltzer and serve.

SAZERAC

1/2 teaspoon Herbsaint or Absinthe
1 teaspoon of simple syrup or 1 cube of sugar or 1 tsp of granulated sugar
4 dashes Peychaud’s bitters
Optional: 1 dash Angostura, not tradition but some say it opens up the flavors.
2 ounces rye whiskey
Strip of lemon peel

Fill a 3-1/2 ounce Old Fashioned (rocks) glass with ice. Place the sugarcube in another glass and moisten it with water until it saturates and crush it or use simple syrup. Mix with whiskey and bitters, add ice and stir to chill.

Discard the ice from the first glass and add herbsaint or absinthe and coat the sides of the glass, then discard the excess (i like to leave a drop or two in the glass) Strain the whiskey into the glass and twist a lemon peel over the glass to express the oils, then rim the glass with it as well. Discard the peel, or if you like use it as garnish – but don`t drop the entire peel back in the glass, it would give too much citrus flavor.

These are all wonderful cocktails.

herbsaint-label

WHICH IS YOUR FAVORITE COCKTAIL(s)?

As time goes by….

…and we try more and more cocktails there will always be one, two or three (or more) that keeps being there, rotating and sticking with us and becoming our favorite cocktails. What is it with these cocktails that makes them last? what`s so special with them?

The Mai Tai has been with me for many years, the Sazerac a bit shorter but both are always there and if it takes too long in between – something just tells me that its time – for a Mai Tai – or a Sazerac. The Mai Tai is on my favorite list because its such a perfect cocktail. Its so balanced, yummy, refreshing, exotic – and simple. So simple that most makes it the wrong way.

Please try to understand – its dark rum(s) lime, orgeat, rock candy or simple syrup, orange curacao and mint sprig (and maybe a spent lime shell as well)  for garnish – and crushed ice in a double old fashioned glass. Anything else isn´t a Mai Tai but maybe a “Pineapple Mai Tai” or other but not “Mai Tai” – Period!

Its ok with – say Cointreau if you don`t have orange Curacao, to add a cherry for garnish as long as you stick to the original recipe. Probably the orgeat is the hardest part or that`s what i hear, but now when Trader Tiki delivers orgeat worldwide it should be available if you really want to make it right and its also easy to make. Amaretto is another topic of this discussion, yes it has also an almond flavor but it just won`t replace orgeat i think.

One last thing – a Mai Tai isn`t red, pink or brightly orange – its brownish.

As for the Sazerac, it has just like the Mai Tai an interesting history and i like it with rye – or maybe half rye half cognac – it used to have cognac at first, namely a cognac called Sazerac-du-Forge-et-fils. The problem for me is that no rye is sold here in our spirit shop, yes you heard me – NO – rye. Can you believe that? “But you can special order” some say….yes i can, they have ONE brand to choose from, and even though luckily very good (Wild Turkey Rye) – but – wow. Its really rye-desert here.

Good ryes for Sazeracs are Sazerac 6 year, Rittenhouse Bonded Straight Rye, Old Overholt rye or Wild Turkey Rye. For a luxury experience or a special occasion try Sazerac 18-Year-Old Kentucky Straight Rye Whiskey – if you can.

One thing these two of my favorite cocktails has in common apart from being two tasty classical well balanced cocktails, is that they both are traditionally served in my favorite type of glass – the old fashioned. Its just something with that glass, its so homely and comfy, steady in your hand and beautyful too – and i love it.

The Mai Tai is the King of Tiki cocktails and the Sazerac is the official cocktail of New Orleans so you see – both are two steady cocktails. But to be really honest…there is a third favorite as well – Absinthe Suissesse – i love that silky smooth fluffy wonder of a cocktail but i won`t write about that one in this post as i just did that in the last MxMo where i made a little twist of it. If you like Absinthe and haven`t tried the Suissesse yet, i think you should.

SAZERAC

sazerac

1/2 teaspoon Herbsaint or Absinthe
1 teaspoon of simple syrup or 1 cube of sugar or 1 tsp of granulated sugar
4 dashes Peychaud’s bitters
Optional: 1 dash Angostura, not tradition but some say it opens up the flavors.
2 ounces rye whiskey
Strip of lemon peel

Fill a 3-1/2 ounce Old Fashioned (rocks) glass with ice. Place the sugarcube in another glass and moisten it with water until it saturates and crush it or use simple syrup. Mix with whiskey and bitters, add ice and stir to chill.

Discard the ice from the first glass and add herbsaint or absinthe and coat the sides of the glass, then discard the excess (i like to leave a drop or two in the glass) Strain the whiskey into the glass and twist a lemon peel over the glass to express the oils, then rim the glass with it as well. Discard the peel.

Some like to use the peel as garnish, i`m one of them. But be careful not to drop the entire peel back into the glass as that would give too much citrus flavor.

ORIGINAL MAI TAI

demerara-mai-tai

2 oz Wray & Nephew 17 Year Old Rum (Sub your favorite dark rums here, i would suggest Appleton Extra and St James hors d`age or Clèment VSOP or 2 oz of a good demerara is tasty too)
0.5 oz orgeat ( i used Trader Tiki`s)
0.5 oz orange curacao
0.25 oz simple syrup
Juice of one lime (approx. .75 oz lime juice)

Shake all ingredients with ice.  Strain into a double old fashioned glass over crushed ice. Garnish with lime shell and a sprig of mint. Add two short straws near the mint.

This is truly deliscious and so simple.

And now – i just couldn`t help myself…i just had to add this video of a very (in) famous and entertaining guy – well known by the cocktailsphere…showing how to NOT make a Mai Tai – How many errors can you possibly do? I found these:

1) Tall glass  2) ice cubes  3) wrong rum, and he doesn`t even show us the label 4) triple sec – well..i would rather use cointreau if there`s no orange curacao 5) amaretto 6) grenadine 7) orange juice 8) pineapple juice 9) a float – and even if floats are nice, its not in the Mai Tai recipe  10) long straws 11) the drink isn`t mixed..  12) NO MINT!

WHERE IS THE LIME??? OH MY GOD!!

Check it out, it will bring out a smile f`sure.. its actually quite entertaining. Maybe you`ll find more errors than i did.

WHOHOOO HERE WE GO!! DUMP! DUMP! DUMP! SPLASH!

So what do you think? and which are your favorite cocktails?