Smuggler's Cove Mai Tai
Like this Recipe
The Mai Tai made by arguably the world's leading exotic cocktail expert, Martin Cate, and served at Smugger's Cove.
2 oz. blended aged rum, preferably Denizen Merchant's Reserve 8-Year Rum
½ oz. Pierre Ferrand Dry Curaçao
½ oz. Smuggler's Cove Orgeat*
¼ oz. Smuggler's Cove Demerara Rich Simple Syrup*
¾ oz. lime juice
Garnish: spent lime shell and mint sprig
Combine all ingredients in a mixing tin and shake with 12 ounces of crushed ice and a few cubes.
Strain into double rocks glass over ice.
Garnish with spent lime shell and mint sprig.
To learn how to make the Smuggler's Cove Orgeat and Demerara Rich Simple Syrup, see this article at PunchDrink.
Find this recipe, and over 100 incredible other Tiki recipes in Martin and Rebecca Cate's book, Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki.
Photo from the above book, via Star Tribune.