Thandai Mai-tai (peg) Recipe
Clarified yet creamy, cooling blend of Brugal 1888 Rum, almond milk, black pepper and cardamom bitters - not to mention fragrant Thandai syrup. Adorned with fresh cardamom leaf.
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Frequently paired with
The best thing to pair and share with THANDAI MAI-TAI (PEG)
Ingredients
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Base Ingredients
Flavor Enhancers
Method
Preparation
Gather Ingredients
Collect all the necessary ingredients: Brugal 1888 Rum, almond milk, Thandai syrup, black pepper, cardamom bitters, and fresh cardamom leaf.
Chill Ingredients
Ensure that the almond milk and Brugal 1888 Rum are chilled for a refreshing drink. You can place them in the refrigerator for about 30 minutes before preparation.
Mixing
Combine Ingredients
In a cocktail shaker, combine 2 oz of Brugal 1888 Rum, 3 oz of almond milk, and 1 oz of Thandai syrup.
Add Spices
Add 1 tsp of black pepper and 2 dashes of cardamom bitters to the shaker.
Shake
Fill the shaker with ice and shake vigorously for about 15-20 seconds until well combined and chilled.
Serving
Strain and Serve
Strain the mixture into a chilled glass, ensuring a smooth pour without any ice or spices.
Garnish
Adorn the drink with a fresh cardamom leaf on top for fragrance and presentation.