"Clarified Mai Tai | Crafted Pour"

"Clarified cocktails go way back in cocktail history (google it) and admittedly rather time consuming to make, but the clarification process requires curdling mile (yuck), which results in a very smooth, delicious drink, so if you have the time, I feel it is worth it. For this version, I am using pistachio milk, but using whole fat cow's milk is traditional and produces a lovely result. Having spent many hours trying to perfect a Mai Tai that suits my tastes, I have landed on the Mai Tai using a house made Pistachio Orgeat. It is easy to make with pistachio milk from the store, but I like to make my own because I have control over the flavor. For the rum components, it is fun to play around with different rums to find the blend that best suits your taste. I floated Papa's Pilar Dark rum on top of this and I really like the flavor, but most dark rums will do. ", "undefined", "Clarified Mai Tai",

"Ingredients"

Clarified Mai Tai By , May 8, 2009 Clarified cocktails go way back in cocktail history (google it) and admittedly rather time consuming to make, but the clarification process requires curdling mile (yuck), which results in a very smooth, delicious drink, so if you have the time, I feel it is worth it. For this version, I am using pistachio milk, but using whole fat cow's milk is traditional and produces a lovely result. Having spent many hours trying to perfect a Mai Tai that suits my tastes, I have landed on the Mai Tai using a house made Pistachio Orgeat. It is easy to make with pistachio milk from the store, but I like to make my own because I have control over the flavor. For the rum components, it is fun to play around with different rums to find the blend that best suits your taste. I floated Papa's Pilar Dark rum on top of this and I really like the flavor, but most dark rums will do. Clarified cocktails go way back in cocktail history (google it) and admittedly rather time consuming to make, but the clarification process requires curdling mile (yuck), which results in a very smooth, delicious drink, so if you have the time, I feel it is worth it. For this version, I am using pistachio milk, but using whole fat cow's milk is traditional and produces a lovely result. Having spent many hours trying to perfect a Mai Tai that suits my tastes, I have landed on the Mai Tai using a house made Pistachio Orgeat. It is easy to make with pistachio milk from the store, but I like to make my own because I have control over the flavor. For the rum components, it is fun to play around with different rums to find the blend that best suits your taste. I floated Papa's Pilar Dark rum on top of this and I really like the flavor, but most dark rums will do. Ingredients: - Plantation 3 Stars White Rum - Plantation Original Dark Rum Instructions: Mix all ingredients together, except the .5 ounce of Papa's Pilar (any dark rum will do) and 3 ounces of pistachio milk. Pour pistachio milk into a large bowl or container. Pour cocktail ingredients into the bowl of pistachio milk and let rest for at least half hour. Strain through fine mesh nutbag, cheesecloth or coffee strainer (any one of these will do). Remove the solids and strain again, which should result in a clear cocktail. Store ingredients over ice, strain over large rock or sphere (I am using a frozen orchid in my ice for dramatic beauty). Float the Papa's Pilar (or any dark rum) over the top. Enjoy!