Restaurants›District Bar and Kitchen›Marion County Mai Tai Recipe

Marion County Mai Tai Recipe

Inspired by District Bar and Kitchen
Time8m
Serves1

Brugal 1888 ‘Aged Dominican Rum’, St. James Agricole Rum, Fresh Lime, Orgeat, Orange Liqueur, Mint

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Ingredients

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Cocktail Base

Garnish & Finish

Method

Cocktail Build

1

Measure & pour

Chill an old-fashioned or double rocks glass by filling it with ice or placing it briefly in the freezer. In a cocktail shaker, pour 1 oz Brugal 1888, 1 oz St. James Agricole, 0.5 oz orange liqueur, 0.5 oz orgeat, and 0.75 oz freshly squeezed lime juice.

2

Shake

Fill the shaker with ice and shake vigorously for 10–12 seconds until well-chilled and slightly diluted.

3

Prepare glass

Discard the ice from the chilled glass and add about 1 cup of fresh crushed ice to the glass.

4

Strain

Double-strain (using a Hawthorne or fine strainer) the shaken cocktail over the crushed ice to ensure a smooth texture and to keep out small ice shards or pulp.

Garnish & Finish

5

Optional float: Gently pour 0.25 oz demerara or dark rum over the back of a bar spoon onto the top of the drink to create a rum float and aroma.

6

Garnish: Clap the mint sprig once between your palms to release aromatics and place it on top of the drink beside a lime wheel or half wheel. Serve with a short straw and enjoy immediately.