Mai Tai

Ingredients

• 1 ounces aged Jamaican rum
• 1 ounces rhum agricole (Martinique)
• 1 ounces fresh lime juice
• 0.5 ounces orange curaçao
• 0.5 ounces orgeat syrup
• 0.25 ounces rich demerara syrup (2:1)
• crushed ice – for shaking and serving
• mint sprig – for garnish
• lime – spent shell (for garnish)

Instructions

1. Add aged Jamaican rum (1 oz), rhum agricole (1 oz), fresh lime juice (1 oz), orange curaçao (0.5 oz), orgeat syrup (0.5 oz), and rich demerara syrup (0.25 oz) to a cocktail shaker, about 1 minute.
2. Fill the shaker two-thirds full and a double old-fashioned glass completely with crushed ice, then shake hard until the shaker is frosty, 10–12 seconds.
3. Dump the shaker’s contents, ice and all, into the prepared glass without straining. Dome the ice slightly above the rim if needed, about 10 seconds.
4. Gently slap the mint sprig once to release aroma and tuck it by the rim; nestle the lime shell cut-side down on the ice. Serve immediately.