Mai-tai Recipe
With coconut-washed Woodford Reserve Bourbon, Pedro Ximénez Sherry and Medjool-date liqueur.
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Ingredients
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Liquor
Garnish
Ice
Method
Preparation
- 1
Coconut-Washing the Bourbon
In a separate container, combine the Woodford Reserve Bourbon with coconut water and let it sit for at least 1 hour. Strain the mixture to remove any coconut solids.
- 2
Mixing the Mai-Tai
In a cocktail shaker, combine the coconut-washed Woodford Reserve Bourbon, Pedro Ximénez Sherry, and Medjool-date liqueur. Fill the shaker with crushed ice and shake vigorously for about 15 seconds.
Serving
- 3
Pouring and Garnishing
Strain the mixture into a glass filled with fresh crushed ice. Garnish with fresh mint leaves, a maraschino cherry, and a slice of pineapple.
