"Mai Tai | Crafted Pour"

"Sometimes it’s not the cocktail that’s complex here but the photography! I saw a Mai Tai on my friend @claudine_drinks page and I was inspired to try my first one ever! This version of the classic Tiki spec originally comes from Trader Vic’s formula as found on eater.com where they lay out tons of particulars that are required for it to be considered the “real deal.” Of course, I made slight adjustments but didn’t go too crazy with the drink. I split the base between the incredible Plantation XO 20th Anniversary and Clemènt’s delicious Rhum Agricole for a tiny bit of funk. Pierre Ferrand had become my staple orange liqueur and it pushes the drink in a drier direction which I love, but added a touch of Demerara syrup to compensate for it. Bittermen’s Elekamule Tiki Bitters round off the profile and voíla: a classic with a ton of time and effort thrown into the photography. This was absolutely delightful, one of the most powerfully refreshing cocktails I’ve ever made, and I can definitely see this working it’s way into a regular rotation. I also had a ton of fun setting this up. Cheers!", "undefined", "Mai Tai",

"Ingredients"

Mai Tai By , May 8, 2009 Sometimes it’s not the cocktail that’s complex here but the photography! I saw a Mai Tai on my friend @claudine_drinks page and I was inspired to try my first one ever! This version of the classic Tiki spec originally comes from Trader Vic’s formula as found on eater.com where they lay out tons of particulars that are required for it to be considered the “real deal.” Of course, I made slight adjustments but didn’t go too crazy with the drink. I split the base between the incredible Plantation XO 20th Anniversary and Clemènt’s delicious Rhum Agricole for a tiny bit of funk. Pierre Ferrand had become my staple orange liqueur and it pushes the drink in a drier direction which I love, but added a touch of Demerara syrup to compensate for it. Bittermen’s Elekamule Tiki Bitters round off the profile and voíla: a classic with a ton of time and effort thrown into the photography. This was absolutely delightful, one of the most powerfully refreshing cocktails I’ve ever made, and I can definitely see this working it’s way into a regular rotation. I also had a ton of fun setting this up. Cheers! Sometimes it’s not the cocktail that’s complex here but the photography! I saw a Mai Tai on my friend @claudine_drinks page and I was inspired to try my first one ever! This version of the classic Tiki spec originally comes from Trader Vic’s formula as found on eater.com where they lay out tons of particulars that are required for it to be considered the “real deal.” Of course, I made slight adjustments but didn’t go too crazy with the drink. I split the base between the incredible Plantation XO 20th Anniversary and Clemènt’s delicious Rhum Agricole for a tiny bit of funk. Pierre Ferrand had become my staple orange liqueur and it pushes the drink in a drier direction which I love, but added a touch of Demerara syrup to compensate for it. Bittermen’s Elekamule Tiki Bitters round off the profile and voíla: a classic with a ton of time and effort thrown into the photography. This was absolutely delightful, one of the most powerfully refreshing cocktails I’ve ever made, and I can definitely see this working it’s way into a regular rotation. I also had a ton of fun setting this up. Cheers! Ingredients: - Plantation XO 20 Year Anniversary - Clement Rhum Agricole Instructions: Add all ingredients to a shaker tin with crushed clear ice. Shake and dump into a rocks glass. Garnish with a lime half and mint bouquet. Communal,Tropical,Signatures,Refreshing,Bitters,Dry Curacao,Lime,Lime Juice,Orange Curacao,Rum,Sours,Tiki