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Monday, March 7, 2016

New England Spicy Italian Mai Tai

Mai Tai purists are no doubt twitching from that title but, rest assured, we know darn well this libation, which we featured on Sunday's Periscope live broadcast, bears very little resemblance to the regulation Trader Vic's Mai Tai! It does, however, bear some resemblance to what we've come to call the New England Mai Tai. Old school Chinese-Polynesian restaurants in New England are partial to serving their Mai Tais with pineapple juice and a dark rum float, which we've replicated here, along with some whimsical new touches! This is Paul's creation - try it and see what you think!

New England Spicy Italian Mai Tai

1 oz dark Jamaican rum (we used Coruba)
1 oz gold tequila (we used Sauza)
1/2 oz blood orange amaro
1/2 oz orgeat
3/4 oz fresh lime juice
1/2 oz pineapple juice
Several generous dashes of citrus bitters (your choice)
Dark Jamaican rum for a float

Shake all ingredients with ice and strain or pour into a double old-fashioned glass with ice. Float rum on top and garnish with a spent lime shell and a sprig of basil.

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