Mai Tai

Ingredients

• 1 ozAged Jamaican rum, e.g. Appleton 12
• 1 ozRhum agricole, Martinique-style, e.g. Rhum Clément
• ¾ ozLime juice, fresh
• ½ ozOrange curaçao, Pierre Ferrand Dry Curaçao if possible
• ½ ozOrgeat, almond syrup — Small Hand Foods or similar
• ¼ ozSimple syrup, 1:1, optional
• —Mint sprig and the spent lime shell, to garnish

Method

1. Combine both rums, lime juice, curaçao, orgeat, and simple syrup (if using) in a shaker over cubed ice.

2. Shake hard for 8 to 10 seconds.

3. Pour, unstrained, into a double rocks glass.

4. Top with crushed ice to fill.

5. Garnish by floating the spent lime shell and a fresh mint sprig — slap the mint between palms first.