Drink Deconstructed
Make the perfect Mai Tai
Make a Mai Tai:
Glass: Collins or highball
Ingredients:
- 30ml white rum (we use Captain Morgan white)
- 15ml dark rum (we use Captain Morgan original)
- 15ml Cointreau or other triple sec
- 40ml orange juice
- 40ml pineapple juice
- 10ml fresh lime juice
- Splash of grenadine
Garnish: Wedges of orange and/or pineapple
Method: The original Mai Tai recipe calls for curaçao and almond syrup but this is a simplified pub-friendly version. Switch it up by using spiced as the main rum and/or dark as the second one. Shake all the ingredients in an ice-filled shaker. Half-fill the glass with ice and strain the drink into the glass – and garnish.
Degree of difficulty: Intermediate
OR YOU COULD TRY:
Floridita
Glass: Martini
Ingredients:
- 45ml white rum
- 15ml sweet vermouth
- Dash of white crème de cacao
- Dash of grenadine
- Juice of half a lime
Garnish: lime slice
Method: Shake all the ingredients vigorously and strain into the glass.
Degree of difficulty: Intermediate
Redleg Ginger Mojito
Glass: Tumbler
Ingredients
- 50ml Redleg spiced rum
- 10ml sugar syrup
- Three wedges of lime
- Ginger beer
- 6–8 mint leaves
Garnish: Sprig of mint
Method: The Mojito remains the on-trade’s favourite cocktail and this twist from Hi-Spirits is a spicy take. Muddle the lime in the glass. Add the rum, sugar syrup and mint and fill with crushed ice. Stir with a bar spoon and top with ginger beer to taste.
Degree of difficulty: Intermediate
