Best Allen Katzs Mai Tai Recipes

MAI TAI

Steps:

• Combine the rums, lime juice, orange liqueur, almond syrup, orange juice and pineapple juice in a mason jar and secure the lid. Shake well. Fill 4 rocks glasses with ice and pour over the mixture.
• Add a splash of cherry juice to each glass. Garnish with the cherries, wedges of fresh pineapple and mint leaves.

MAI TAI FOR A CROWD

Steps:

• In a large pitcher, add the light rum, Jamaican rum, orange liqueur, lime juice, orange juice and orgeat syrup and stir until combined. Add crushed ice to rocks glasses, then pour the mai tai over the ice. Add a splash of grenadine to each, then garnish with an orange wheel, lime wheel and maraschino cherry.

THE ORIGINAL MAI TAI

Steps:

• Place the aged rum, orange liqueur, lime juice, and orgeat syrup in a cocktail shaker. Add ice and shake until cold.
• Strain the drink into an ice-filled glass. Top with the dark rum. Garnish with fresh mint, a lime wedge, cocktail cherry and pineapple slice.

THE ORIGINAL MAI TAI

Steps:

• Pour all the liquids into a cocktail shaker. Fill it with ice and shake for about 30 seconds. Pour it all into a 16-ounce double old-fashioned glass. Garnish with lime slice, pineapple, and mint sprig.

MAI TAI

Steps:

• Combine the demerara sugar with 1/2 cup water in a small saucepan and cook over medium-low heat until the sugar is fully dissolved, about 5 minutes. Transfer the demerara syrup to a small bowl and set aside to cool completely, about 15 minutes (see Cook's Note).
• Combine the lime juice, gold and light rums, orange curaçao, orgeat syrup, 1/4 ounce demerara syrup and 1 cup ice in a cocktail shaker and shake vigorously until chilled, about 10 seconds. Pour the cocktail into an old fashioned or rocks glass. Stick the stem of the mint sprig into the center of the cut side of the spent lime half (it should look like a palm tree on a floating island). Place the garnish in the drink lime-side down.

MAI TAI

Steps:

• Add the white rum, curaçao, lime juice and orgeat into a shaker with crushed ice and shake lightly (about 3 seconds).
• Pour into a double rocks glass.
• Float the dark rum over the top.
• Garnish with a lime wheel and mint sprig.

WATERMELON MAI TAI

Steps:

• Puree 1 cup cubed seedless watermelon in a blender with 6 tablespoons light rum, 1/4 cup elderflower liqueur (such as St-Germain), the juice of 2 limes and 2 tablespoons superfine sugar. Serve over ice. Garnish each drink with a watermelon ball.

WATERMELON MAI TAI

Steps:

• Place the watermelon, rum, St. Germaine liqueur, lime juice and superfine sugar in the pitcher of a blender and blend on high until well blended. Pour into a double old-fashioned glass filled with ice. Garnish with a lime wedge and enjoy.

ALLEN KATZ'S MAI TAI

Steps:

• Shake ingredients over ice and strain over crushed ice in a rocks glass. Garnish with a sprig of fresh mint.

MAI TAI

Steps:

• Pour the golden rum, curacao, orgeat, lime juice and sugar syrup into a cocktail shaker with a handful of ice cubes. Shake until the outside of the shaker feels really cold.
• Fill a tumbler with crushed ice then strain the cocktail over it. Slowly pour the dark rum over the top so it stains the top of the drink a rusty gold.
• Garnish with fruit like pineapple, lime and cocktail cherries if you like.

MAI TAI

Steps:

• In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice.

THE PERFECT MAI TAI

Steps:

• In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.

MAI TAI

Steps:

• Shake all ingredients in a cocktail shaker with 1 cup ice cubes, then strain into a glass filled with ice cubes.
• *Available at Fortunes Coffee Roastery Inc. (888-327-5282).