I recently read that the official cocktail of the state of California is the Mai Tai, though who decided this, I do not know, but apparently it was invented in California at either Trader Vic’s or Don the Beachcomber. We would like to present, in our newsletter dedicated to California…
Makes one cocktail
1 oz Neisson Blanc (Rum Agricole)
1 oz El Dorado 8 (Aged amber rum)
1 oz Errand Curacao (Dry Curacao or substitute Triple Sec)
1 oz lime juice
3/4 oz Orgeat syrup
1/3 oz Hamilton 151 (Deep amber rum)
Add all ingredients except the Hamilton 151 to a cocktail shaker and fill with crushed ice. Shake, shake, and shake until the shaker is frosty on the outside. Pour unstrained into a glass. Float the Hamilton 151 on top. Garnish with a lime wheel and a mint sprig.
NO PINEAPPLE JUICE OR MARASCHINO CHERRY, PLEASE.
Sit poolside and sip while you luxuriate with your Shrimp and Green Peach Salad
If you are so inclined, make your own Orgeat syrup:
Cover 2 1/4 cups of raw, sliced almonds with 3 1/2 cups of filtered water in a mixing bowl. Let it sit for 30 minutes, then strain and discard the water.
Coarsely grind the almonds in a food processor then return to the bowl and cover with 3 1/2 cups filtered water and soak for 4 hours, stirring every once in a while.
Strain liquid through cheesecloth into a glass jar, pressing to extract as much liquid as possible. Discard the almonds. Add 1/2 cup of cane sugar, close the jar tightly and shake vigorously for 15 minutes or until the sugar is dissolved. Add 1 oz. vodka and 1/4 tsp orange blossom water and stir thoroughly.
Cover and store in refrigerator for up to 2 weeks. WORTH IT!
Photo Credit: Courtesy of MMH Austin