Bartenders are geeking out over authentic tiki classics and even reinventing them using their own versions of homemade syrups, infusions, etc.
Maita'I Roa Ae! (Mai Tai) 1 oz Appleton 12-Year rum 1 oz JM Rhum 0.75 oz lime 0.5 oz orgeat (almond syrup) 0.5 oz orange curaçao 0.25 oz Smith and Cross over-proofed rum Powdered sugar Garnishes: edible orchid, mint sprig
Build in glass with crushed ice. Stir and top with more crushed ice. Top with an edible orchid and mint spring. Lightly dust with powdered sugar.
From aging your own booze to carbonating your cocktails, our Mommy Mixologist shares the recipes so trendy that your friends will think you hired a professional bartender. By Kim Haasarud, REDBOOK. More from REDBOOK:
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