Mai tai

Mai Tai

  • 2 limes

  • 50 ml Cointreau

  • 50 ml Bacardi 8 rum

  • 50 ml Bacardi Oro

  • 1 tablespoon orgeat syrup, (15ml)

  • To garnish:

  • orange zest

  • 1 sprig of fresh mint

  • ice, cubed

1. Squeeze the lime juice into a cocktail shaker



2. Pour in the Cointreau, the Bacardi 8 rum and the Bacardi Gold rum



3. Add the orgeat syrup and stir



4. Fill up the cocktail shaker and shake hard for 20 seconds



5. Pour into a short rock glass and fill up with ice



6. Garnish with orange zest, a sprig of mint and a straw





Mai tai

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Mai Tai is Tahitian for “good”, but we think this tropical cocktail is better than that – it’s South Pacific sunshine in a glass! Get your grass skirts on.
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Method

1. Squeeze the lime juice into a cocktail shaker

2. Pour in the Cointreau, the Bacardi 8 rum and the Bacardi Gold rum

3. Add the orgeat syrup and stir

4. Fill up the cocktail shaker and shake hard for 20 seconds

5. Pour into a short rock glass and fill up with ice

6. Garnish with orange zest, a sprig of mint and a straw


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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 2 limes

  • 50 ml Cointreau

  • 50 ml Bacardi 8 rum

  • 50 ml Bacardi Oro

  • 1 tablespoon orgeat syrup, (15ml)

  • To garnish:

  • orange zest

  • 1 sprig of fresh mint

  • ice, cubed