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The Hirshon Ultimate Mai-Tai

The Hirshon Ultimate Mai-Tai


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 1 ounce Barbancourt Estate-Reserve 15-year old Rhum (Haiti)
  • 1 ounce Pampero Ron Abuelo 12 Year-old Anejo Rum (Venezuela)
  • ¾ ounce Liber & Co. Orgeat syrup or homemade (preferred)
  • ¾ ounce Curaçao – use Curaçao of Curaçao brand
  • juice from one fresh lime
  • ½ cup Rock Candy Syrup (made by dissolving rock candy sugar in an equal volume of water)
  • 16 ounces shaved ice
  • ***
  • For garnish:
  • ½ of the lime rind shell
  • sprig of mint
  • Cocktail stick with a maraschino cherry and a slice of fresh pineapple (highly optional)

Instructions

  1. To make the orgeat syrup:
  2. Boil a pound of non-salted almonds and a few teaspoons of pure almond extract with 2 tablespoons of water. Traditionally, bitter almonds were used instead of almond extract; however, these almonds, which can be quite toxic, are understandably difficult to find in stores.
  3. After the almonds become lighter in color, crush them in a food processor or blender. Stir in 1 quart of water and 1 ½ quarts of milk; strain through cheesecloth.
  4. Mix about 8 ounces of simple syrup (dissolve 2 cups of sugar in one cup of water and boil until sugar dissolves – the longer you boil it, the stronger the syrup) into the almond juice and boil with a cup of V.S.O.P. cognac and 3 tablespoons of orange-flower water. Let sit in the fridge overnight and use as needed.
  5. If you lack shaved ice, put 16 ounces of small ice cubes in a blender, add the other ingredients, and blend until smooth.
  6. If you do have it, pour the spirits and syrups over the shaved ice in a double (16-ounce) old-fashioned glass. Add the squeezed lime juice and hand-shake – then add the lime shell, and float a sprig of fresh mint at the edge of the glass.
  7. A “fruit stick” is optional – a short wooden skewer with a maraschino cherry and a cube of fresh pineapple.
  • Category: Recipes
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