Mai Oh Mai Recipe
bumbu rum, triple sec, orgeat syrup, simple syrup, lime juice
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Measure and combine
Add 2 oz Bumbu rum, 0.75 oz triple sec, 0.5 oz orgeat syrup, 0.25 oz simple syrup, 0.75 oz fresh lime juice, and 2 dashes Angostura bitters (if using) into a cocktail shaker.
Add ice and shake
Fill the shaker with ice (enough to roughly double the liquid volume) and shake vigorously for 10–15 seconds until well chilled and slightly diluted.
Prepare glass
Fill a double old-fashioned glass or tiki mug with crushed ice (about 1 cup).
Strain and serve
Fine-strain (or use a Hawthorne strainer) the shaken cocktail over the crushed ice, aiming for an even pour.
Garnish
Top with a mint sprig and a lime wheel or wedge. Optionally grate a light dusting of nutmeg over the top for aroma and a subtle spice note.
Serve immediately with a straw. Encourage the drinker to stir gently as the crushed ice settles to keep flavors balanced.