A Mai Tai with coconut cream replacing some of the orgeat.
Why you are pouring this tonight
The Coconut Mai Tai is a Mai Tai with coconut cream replacing some of the orgeat. Slightly creamier, slightly more tropical, still recognisably a Mai Tai. The drink for a Saturday in summer when you want the Mai Tai but you also want the coconut bit, like a holiday compromise that turned out better than either separate option.
Don’t skip the orgeat. The coconut cream adds richness, but the orgeat is what carries the almond note that makes a Mai Tai a Mai Tai. Buy a real orgeat (Small Hand Foods, Liber and Co); almond extract is not a substitute. Use Appleton 12 or El Dorado 8 for the aged rum. Hamilton Black or Myers’s for the dark float. Whip-shake with two cubes of ice for eight seconds, open-pour into a double rocks glass full of crushed ice, float the dark rum over the back of a barspoon. Pair with grilled prawns, jerk chicken, smoky pork.
What to pour it alongside
Grilled prawns, jerk chicken, smoky pork.
Notes
Don’t skip the orgeat, the coconut cream adds richness but the orgeat carries the almond note that makes a Mai Tai a Mai Tai.
The recipe
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