Cartel Mai Tai

This is our take on one of our favourite cocktails. We wanted to lean into the caramelised, smoky notes of our Flame Roasted Pineapple Spiced Rum while keeping the classic integrity of the Mai Tai

Ingredients

• 50ml Flame Roasted Pineapple Spiced Rum
• 25ml Wray and Nephew Overproof Rum
• 25ml Triple Sec (Orange Liqueur)
• 50ml Pineapple Juice
• 50ml Orange Juice
• 25ml Freshly squeezed lime juice
• 25ml Orgeat (almond syrup)
• Squeeze of Lime
• Garnish: A sprig of fresh mint and a wedge of charred pineapple

Instructions

Chill your glass: Fill a double rocks glass or a Tiki mug with crushed ice.

Shake it up: Combine the rum, Triple Sec, juices and orgeat in a cocktail shaker.

The Quick Chill: Add a handful of ice and shake vigorously for about 15–20 seconds until the shaker is frost-rimmed.

The Pour: Strain the mixture into your prepared glass.

The Presentation: Slap the mint sprig against your hand (to release the oils) and tuck it into the ice. Add the charred pineapple wedge right next to it so the aroma hits you with every sip.

If you don’t have orgeat, you can use Amaretto.