NW Tiki Kon Mai Tai

This was created for NW Tiki Kon a few years ago, and it's currently served at Thatch. Their new menu spills the beans on the key ingredients:

Pyrat XO
Pampero Aniversario
Cointreau
Amaretto di Saronno

So I used those ingredients with the traditional Mai Tai measures, plus some fresh lime juice and sugar syrup, and WOW, I love this drink!

Next time I might try Clement Creole Shrubb instead of the Cointreau for the orange liqueur, but other than that, this is a keeper.

:drink: :drink: :drink:

Sounds like an interesting Mai Tai. When I'm on vacation, or somewhere that doesn't have orgeat, I have found that combining about 2/3rds amaretto and 1/3rd simple syrup makes a serviceable Emergency Orgeat.

[ Edited by: CincyTikiCraig 2009-07-09 22:18 ]

Hey paul, if there were a current NW Tiki Mai Tai, It would be:

Rhum Clement VSOP
Appleton Extra 12 yr
Rhum Clement Creole Shrub
Orgeat, lime

Well, That's at least how I make em now.

Also for those "I want luxury and sweetness" days, I just go with 2oz of the El Dorado 15year old for the rum. Yum.

Oh, great, now I have to go buy more rum!

So what's the shelf-life of Orgeat Syrup? I found an open bottle that I can't identify? Probably fine.

If it is Torani or another off-the-shelf brand and there is no mold, you're probably fine. Taste it to be sure though! :)