Post #376421 by Bongo Bungalow on Sat, Apr 26, 2008 9:43 AM

Just finished a new drink menu for our restaurant/bars. I've included a Mai Tai that I'm very excited about. Time will tell if our guests would rather have the syrupy, fruity, out-of-a-bottle version that many bars make, or this great cocktail!

the photo above is accurate except lime wheels were used and we'll be using a lime wedge. The recipe I've decided on is:

1 1/2 oz. Appleton Estate V/X Rum
2 oz. Myers's Dark Rum
1 oz. Orange Curacao
1/2 oz. Orgeat
3 oz. Fresh Lime Mix
Garnish with a pineapple chunk on a wooden skewer and float a big sprig of mint on top.

The lime mix we make fresh every day by squeezing fresh limes and mixing with simple syrup and water. I'd rather have a lime squeezed for each individual drink made, but I don't think my bartenders are ready for that. (Eventually, they will be.) I like the two rums together... it's what I usually use at my home bar. The pineapple chunk is not traditional, but it's quite tasty to eat with the drink, keeps the guest thinking "tropical" and helps this drink look different than our mojitos. (We sell a lot of mojitos.)

Anyway, this is my little bit towards spreading some INTOXICA!

[ Edited by: Bongo Bungalow 2008-04-26 09:44 ]