The Mai-tai Recipe

Name: Lulu Bar & Restaurants The Mai-Tai Recipe
Cook time: 8 min
Total time: 8 min
Yield: 1 servings
Cuisine: Caribbean
Ingredients: 1 oz Clement Agricole Rhum (or agricole-style rum); 1 oz Aged blended Caribbean rum (dark or amber); 0.5 oz Overproof Caribbean rum (optional float); 0.75 oz Fresh lime juice; 0.75 oz Avo-Orgeat (almond+avocado oil or avocado-infused orgeat); 0.5 oz Oleo-saccharum (citrus oil sugar syrup); 0.25 oz Simple syrup (1:1) — optional, if you prefer sweeter; 1 each Lime wheel or half-lime shell; 1 each Fresh mint sprig; 1 dash Angostura bitters (optional dash); 1 to taste Crushed or pebble ice

Inspired by Lulu Bar & Restaurant

Time8m

Serves1

Clement Agricole Rum, Blended with a Mix of Caribbean Rums, Avo-Orgeat & Oleo with a Splash of Lime

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Ingredients

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Spirits & Liqueurs

1 oz Clement Agricole Rhum (or agricole-style rum)

1 oz Aged blended Caribbean rum (dark or amber)

1/2 oz Overproof Caribbean rum (optional float)

Citrus & Syrups

3/4 oz Fresh lime juice

3/4 oz Avo-Orgeat (almond+avocado oil or avocado-infused orgeat)

1/2 oz Oleo-saccharum (citrus oil sugar syrup)

1/4 oz Simple syrup (1:1) — optional, if you prefer sweeter

Garnish & Finish

1 each Lime wheel or half-lime shell

1 each Fresh mint sprig

1 dash Angostura bitters (optional dash)

1 to taste Crushed or pebble ice

Method

Prepare & Measure

Chill glass

Place a double old-fashioned glass (or tiki mug) in the freezer or fill it with ice water while you build the cocktail to chill it.

Measure and set out all ingredients: Clement agricole rum, blended Caribbean rum, overproof rum (if using), fresh lime juice, avo-orgeat, oleo-saccharum, and optional simple syrup.

Shake

Dry shake (optional for oil integration)

If your avo-orgeat contains avocado oil or is slightly viscous, do a quick dry shake: add the agricole rum, blended rum, lime juice, avo-orgeat, oleo-saccharum, and simple syrup to a cocktail shaker without ice. Seal and shake vigorously for 8–10 seconds to help emulsify the oils.

Wet shake

Add a large handful of ice to the shaker and shake vigorously for 10–12 seconds until well chilled (the shaker will frost).

Strain & Serve

Prepare glass

Discard ice water from the chilled glass if used. Fill the glass about three-quarters full with crushed or pebble ice.

Double-strain the cocktail from the shaker over the crushed ice using the shaker lid and a fine mesh strainer to remove any small solids or foam.

Float (optional)

Carefully pour the overproof rum over the back of a bar spoon so it floats on the top of the drink. This adds aroma and a dramatic presentation.

Add a small dash of Angostura bitters over the top if desired; it will create aromatic highlights and small decorative spots on the foam/ice.

Garnish & Finish

Garnish with a lime wheel or the spent lime half tucked into the ice and a sprig of fresh mint. Clap the mint lightly between your palms to release aroma before placing it on the drink.

Serve with a short straw and enjoy immediately. Advise the drinker to stir lightly if they want to incorporate the float before sipping.