I’m not letting an open bottle of BG Reynolds Circus Peanut syrup go to waste and decided to lean into a tweaked Mai Tai recipe from Jason Alexander of Devil’s Reef fame.
The recipe includes Passionfruit syrup, which I think pairs really great with the Circus Peanut (I used it in my Hurricane riff, the Hurriclown). But I dropped the amount down to a quarter ounce to focus a bit more on the traditional Mai Tai syrup, Orgeat.
Big Top Mai Tai by Jason Alexander
1½ oz Lemon Juice
¼ oz Passionfruit Syrup
½ oz Orgeat
1 oz BG Reynolds Circus Peanut Syrup
2½ oz Planteray Xaymaca Rum
Shake with crushed ice
Xaymaca’s unique funky taste really works well here, as does the lemon juice in place of traditional lime. This is a big, bold cocktail that is delicious.