Rum Cocktails

Mai Tai This classic is a staple at tiki bars. It was invented in 1944 in Oakland by Victor Bergeron, more commonly known as Trader Vic. Its use of orgeat (almond syrup) and Curaçao in place of simple syrup adds an additional depth of flavor while still balancing out the sourness from the lime juice. Although it seems quite similar to a daiquiri, it is technically considered a daisy (which essentially is a daiquiri build with the addition of a liqueur. Think Margaritas). The Mai Tai is often made with multiple styles of rum. Anything from bigger, English-style rums, to funkier, grassy Agricole rhums, to light crisp Spanish-style rums will work and that’s part of the fun of making a Mai Tai. Experiment and enjoy! Ingredients: • 1½ oz White Rum • ¾ Dark Rum • 1 oz Lime • ¾ oz Orgeat • ½ oz Curaçao Directions: Shake white rum, lime, orgeat, and Curaçao with ice. Strain into rocks glass and fill with ice. Float the dark rum on top of the cocktail by pouring it onto the back of a spoon. Garnish with a halved lime husk, mint sprig, and a cherry.