Riffed a little on this Mai Tai, which leans much lighter than my usual recipe. This is based on some rums I had on hand and I can see how this style might be preferred in scenarios such as Mai Tais by the pool on a hot day. Or even just personal preference.
Light Mai Tai
¾ oz Lime Juice
½ oz Cointreau
½ oz Orgeat (Latitude 29)
¼ oz Simple Syrup
2 oz Ron Barcelo Gran Platinum
Shake with ice and float with ½ oz aged and sweetened Spanish style rum (mine was a multi-rum “infinity bottle”). No garnish.
When we have home projects involving bending, squatting, hammering, screwing and otherwise building up a sweat my recovery time ritual is to have a grapefruit soda highball. Inspired of course by the Wray and Ting from Jamaica but typically using Squirt due to local availability and these cute smaller cans.
Of course I love this with Unaged Overproof Jamaican Rum but today I switched it up and used the Saint Benevolence Rum Clairin from Haiti. Still a very flavorful and funky rum, and at 100 proof still plenty boozy. This is a great change of pace and still pairs well with the grapefruit soda.
I don’t mind the little bits of ice in mine, in fact I prefer it. So I shake with crushed ice and single strain.
This one was pretty damn good and made with Hamilton White Stache, a multi island rum blend the Hamilton Ministry of Rum brand.
The Dead Reckoning and Rosalita from Smuggler’s Cove really did the trick for us tonight. So flavorful and plenty boozy, both featuring ingredients I don’t have at home.
- Dead Reckoning: Let this drink guide you to a new destination. Rum, pineapple, fresh lemon, vanilla liqueur, maple, tawny port, Angostura bitters
- Rosalita: As beautiful as it is delicious, this cocktail contains rum, lime, house-made orgeat, house-made hibiscus liqueur, pear liqueur, seltzer, bitters.