An adaptation of Trader Vic’s original Mai Tai recipe, this variation from our friend Ben Treppa is as beautiful as it is delicious. Recipe for easy Demerara syrup below.
Ben’s Mai Tai
Makes 1 cocktail
• 2 oz El Dorado 8 or 15 year
• .5 oz Pierre Ferrand Dry Curaçao
• .5 oz El Guapo® Orgeat Syrup
• .25 oz 2:1 Demerara syrup (recipe below)
• .75 oz fresh lime juice
• Crushed Ice
• Cubed Ice
• Lime wheel & fresh mint sprig, for garnish
In a clean shaker filled with approximately 12 oz of crushed ice, combine rum, curaçao, orgeat, Demerara & lime juice. Shake until well chilled, and strain into a rocks glass filled with ice. Garnish with a fresh lime wheel and mint sprig before serving. Cheers!
DIY 2:1 Demerara Syrup
Makes approximately 1.5 cups
• 1 c filtered water
• 2 c Demerara sugar
In a clean, heavy bottomed sauce pot, heat filtered water to a gentle boil. Reduce heat to low and add sugar gradually, stirring to dissolve thoroughly into hot water. Once dissolved, remove pot from heat and allow to cool to room temperature. Transfer liquid into a mason jar or bottle for serving. Syrup will keep for up to two weeks in refrigerator if sealed and stored.