Time to change pace and content on this blog for a while…so i`m taking a break from my normal cocktail posts…
I`m now in New Orleans again and will cover the Tales plus you may expect everything and anything New Orleans during the upcoming month depending on time permitting…so keep an eye for the Tales and other fun things coming up!
Laissez les bons temps rouler!
Soft Shell Crab with Smoked Creole Tomato Sauce at Muriel’s Jackson Square
Source: Uploaded by user via MurielsJacksonSquare on Pinterest
Since it´s the (inter)national Mai Tai Day today i bring out a toast with a double – or two stiff four-rum Mai Tai`s to celebrate the cocktail that has always been my favorite drink.
Much has already been writing on this drink on this blog and on other blogs – so i won´t write on it´s history….or how to set the recipe straight – just mix up these two Mai Tai`s and say Cheers! and Okole Maluna!
MAI TAI WITH FOUR RUMS – Double recipe
1 oz Smith and Cross jamaican rum
1 oz Plantation Overproof Dark rum
1 oz El Dorado 12 yo demerara rum
1 oz Clemènt VSOP aged rhum agricole
2 oz fresh lime juice
1 oz orange curacao
0.5 oz simple syrup
0.5 oz orgeat
Shake together the ingredients with the a spent lime shell in the shaker and strain into a huge glass or two glasses filled with freshly crushed ice. Garnish with fresh mint, the spent lime shell and if you like, a sherry to add some color.
You don´t need to have the exact rums i`m using, try use 2 different good quality dark rums, one overproof dark rum and one aged rhum agricole.
Now…sip and enjoy! Mai Tai Roa Ae!