Recipe: Molasses Mai Tai

I made some fresh Molasses Syrup to replace the one that was in the back of my fridge for a couple years. I enjoy a few cocktails that use this ingredient, most notably the Pampanito cocktail at Smuggler’s Cove (the recipe is in the book, too). Molasses adds a certain bite to the cocktail that seems appropriate during winter.

I am lazy when it comes to making syrups but this one is pretty easy.

Molasses Syrup:
2 cups Granulated Sugar
2 Tbsp. Mild Molasses
1 cup Hot Water
Combine all ingredients and stir until sugar is fully dissolved. Let cool, then bottle.

The Molasses Mai Tai was a riff I tried a couple years ago that I figured would be great, and it turned out better than I expected. This is inspired by the Pampanito, which originally used the same Appleton Reserve 8 rum called for here.

Molasses Mai Tai by Kevin Crossman
1 oz Lime Juice
½ oz Orgeat
¼ oz Molasses Syrup
½ oz Orange Curacao
2 oz Aged Jamaican Rum (Appleton Reserve 8)
Combine all ingredients in a shaker with crushed ice. Shake and dump into double rocks glass and garnish with Mint Sprig and reserved Lime shell.

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