The Mai-tai Recipe

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.

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).

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 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.