High Tide Mai Tai Recipe
A twist on the tropical classic with Newick’s own secret Recipe
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Ingredients
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Mai Tai Cocktail
Float & Garnish
Method
Mai Tai Cocktail
Prepare glass
Chill an old-fashioned or double rocks glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail; discard ice water before serving.
Add base ingredients
In a cocktail shaker, add 1 oz aged dark rum, 1 oz white rum, 0.5 oz orgeat, 0.5 oz orange curaçao, 1 oz fresh lime juice, 0.25 oz simple syrup, 0.25 oz falernum, and 2 dashes Angostura bitters.
Shake
Add a generous handful of ice to the shaker (preferably cubes), secure the lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch and properly diluted.
Prepare glass with crushed ice
Fill the chilled serving glass with crushed ice about 3/4 full (roughly 1 cup crushed ice).
Strain
Double-strain the cocktail from the shaker into the prepared glass over the crushed ice to remove shards and seeds, ensuring a smooth texture.
Float & Garnish
Float dark rum
Using the back of a bar spoon, slowly pour 0.25 oz dark aged rum over the top of the drink so it floats and creates a layered appearance.
Garnish
Gently slap the mint sprig between your palms to release aromatics and place it on top of the drink along with a lime wheel or wedge and an optional pineapple frond or cherry. Insert a short straw.
Serve
Serve immediately while the crushed ice is fresh. Recommend stirring once before drinking to incorporate the float if desired.