Classic mai tai with a twist

Olivia Galletly in the The Hungry Cook included this classic cocktail in the book’s collection, saying “it’s sweet, bright, almond-y and dangerously moreish.

"Our version slightly differs from the classic recipe, with our addition of amaretto liqueur”.

Photo: © Manja Wachsmuth

SERVES: 2

4 shots (120ml) spiced rum

(Sailor Jerry is our favourite)

1½ shots (45ml) lime juice

1 shot (30ml) Cointreau

½ shot (15ml) demerara syrup (simple syrup made with demerara sugar),

½ shot (15ml) amaretto liqueur

1 shot (30ml) orgeat (see below)

1 large handful of fresh mint leaves

2 lime wedges or wheels

Method

1. Place all the ingredients except the mint and lime wedges into a shaker and fill with ice.

2. Shake vigorously until the outside of the shaker is frosty.

3. Pour the contents of the shaker (including the ice) into 2 tumblers.

4. Top with more ice and garnish with a generous amount of mint and a lime wedge or wheel.

Orgeat

Orgeat is an almond-based sugar syrup. You can buy it from some liquor stores; however a homemade version has a better flavour.

This recipe is a bit of a cheat’s version as it uses store-bought almond milk rather than roasting almonds and steeping them.

MAKES: 1 CUP

1 cup (250ml) unsweetened almond milk

2 cups caster sugar

3 tsp almond essence

1 tsp orange blossom water, optional

45ml brandy, optional

Method

1. In a small saucepan, combine the almond milk and caster sugar and warm through over a medium heat. Stir until the sugar has dissolved. Bring to a simmer then remove from the heat.

2. Add the remaining ingredients and stir to combine. Set aside to cool then transfer to an airtight bottle or container and keep in the refrigerator for up to 1 month.