Bitter Mai Tai
By Peggy Holden, Tiki Cocktails: 80 Super Summery Drinks
Bitter Mai Tai
By Peggy Holden, Tiki Cocktails: 80 Super Summery Drinks
Yield/Serves:
Makes 1 cocktail
- 1 ounce dark rum
- 1½ ounces Compari
- 3 teaspoons orange curacao
- 1 ounce freshly squeezed lime juice
- ¾ ounce orgeat syrup (recipe below)
- Mint sprig for garnish
- Orgeat Syrup:
- 1 pound + 2 ounces raw almonds, soaked in warm water for 30 minutes
- 1 pound + 9 ounces sugar
- 1¾ ounces brandy
Combine the ingredients (except the garnish) in a cocktail shaker filled with ice. Shake, then strain into an old fashioned glass filled with crushed ice. Garnish with mint.
To make the orgeat syrup: Drain the almonds and discard the water.
In a food processor, blend the almonds into a paste, adding a little water if needed. Transfer to a bowl and cover with 27 ounces water. Leave to soak for 4 hours.
Strain the almond paste through a muslin cloth-lined sieve. Squeeze the cloth to extract the almond oils. Return the almond paste to the strained water and leave to soak for another 1 to 2 hours. Strain and squeeze again. Repeat the process once more if desired. Discard the almond paste.
In a medium-sized saucepan over low heat, gently nring the almond water to a simmer. Add the sugar and stir until dissolved. Remove from the heat and set aside to cool. Stir in the brandy.
Pour into a sterilized bottle or jar. The syrup will keep in the fridge for up to three months.
To make the orgeat syrup: Drain the almonds and discard the water.
In a food processor, blend the almonds into a paste, adding a little water if needed. Transfer to a bowl and cover with 27 ounces water. Leave to soak for 4 hours.
Strain the almond paste through a muslin cloth-lined sieve. Squeeze the cloth to extract the almond oils. Return the almond paste to the strained water and leave to soak for another 1 to 2 hours. Strain and squeeze again. Repeat the process once more if desired. Discard the almond paste.
In a medium-sized saucepan over low heat, gently nring the almond water to a simmer. Add the sugar and stir until dissolved. Remove from the heat and set aside to cool. Stir in the brandy.
Pour into a sterilized bottle or jar. The syrup will keep in the fridge for up to three months.