Paid sponsorship by Remy Cointreau and CPJ Ltd.
People often think of Mai Tai’s as a gimmicky drink because they are served overly sugary concoctions with lots of gaudy garnishes. Mai Tai’s are absolutely delicious when executed properly. The tiki drink in its simplest form is pure class, which explains its longevity in the realm of rum cocktails. Make it fun by serving in a tiki glass.
- 10ml/ 1/3 oz orgeat
- 10ml/ 1/3 oz brown sugar syrup
- 15ml/ ½ oz Cointreau
- 22.5ml/ ¾ oz freshly squeezed lime juice
- 60ml/2 ozs Mount Gay Black Barrel
- Crushed ice
- Mint, spent lime shell, bamboo straw and umbrella for garnish
- In a shaker, add orgeat, syrup, orange liqueur, lime juice, rum and crushed ice. Shake briskly until well chilled and combined.
- Empty all the contents into a tiki glass and add your preferred garnishes.
- Serve immediately.
* You must be 21 years and older to drink. Please drink responsibly!
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.