While some Mai Tai variants call for pineapple juice, this recipe omits it in favor of the more classic recipe favored by Martin Cate’s award-winning Tiki bar Smuggler's Cove.
- 3/4 ounce lime juice, freshly squeezed
- 1/4 ounce rock candy syrup (2 parts sugar, 1 part water)
- 1/4 ounce orgeat
- 1/2 ounce orange curaçao
- 2 ounce premium aged rum (such as Appleton Estate 12-year-old or El Dorado 12- year-old)
- Garnish: mint sprig
Add all ingredients into a shaker with crushed ice and shake vigorously until the shaker is well-chilled and frosty on the outside.
Pour (unstrained) into a double Old Fashioned glass.
Garnish with a fresh mint sprig.