Minneola Mai Tai Recipe
Make Minneola Mai Tai Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the cocktail
Garnish & optional finishes
Method
Prep
- 1
Halve the minneola and squeeze to yield about 1 fl oz of juice. Strain to remove seeds and most pulp. Measure fresh lime juice.
- 2
If you don’t have crushed ice, pulse cubed ice in a blender or use a mallet in a sealed bag to get about 1 cup crushed.
Build & shake
- 3
Combine ingredients
In a cocktail shaker, add the fresh minneola juice, fresh lime juice, orange curaçao, orgeat, simple syrup and Angostura bitters.
- 4
Add rums
Pour in the white rum and aged dark rum.
- 5
Shake
Add a handful of ice (or about 4-6 standard ice cubes) to the shaker, cap it and shake vigorously for 10–15 seconds until well chilled and slightly diluted.
Serve & finish
- 6
- 7
If using, slowly float 0.25 fl oz demerara or dark rum over the back of a spoon onto the top of the drink to create a rum float/float layer.
- 8
Garnish with a minneola wheel or wedge and a sprig of fresh mint. Optionally grate a tiny pinch of nutmeg over the mint for an aromatic finish.
- 9
Serve with a straw and a small cocktail pick for the garnish. Advise guests to stir once or sip through the float to enjoy layered flavors.