Apple Cider Mai Tai Recipe
Jamaican & white rum, apple cider, orgeat, lime, orange Curaçao, cinnamon, apple
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass
Chill a double old-fashioned or Tiki glass by filling it with ice and setting aside while you mix the cocktail.
Combine ingredients
Discard the ice from the chilled glass. In a cocktail shaker, add Jamaican rum, white rum, apple cider, orgeat syrup, fresh lime juice, orange Curaçao, and cinnamon syrup. If using bitters, add 1 dash to the shaker.
Add ice and shake
Fill the shaker with ice (about 4–6 large cubes). Shake vigorously for 12–15 seconds until well chilled and slightly diluted.
Prepare serving glass
Empty the ice from your chilled serving glass. Fill the glass about three-quarters full with crushed ice (or top with crushed ice later if you prefer a layered look).
Strain and build
Double-strain the shaken cocktail over the crushed ice in the serving glass using a Hawthorne and fine strainer to remove any small bits of ice or cinnamon solids.
Float and finish
For a classic Mai Tai touch, gently float 1/4 oz (optional) of additional dark Jamaican rum on top by pouring it over the back of a spoon. If you like more cinnamon presence, dust a light pinch of ground cinnamon on top.
Garnish
Garnish with a thin apple slice on the rim and a cinnamon stick placed in the drink. Optionally, add a small sprig of fresh mint for aroma.
Serve immediately. Encourage stirring briefly before drinking if a rum float was added so the flavors blend.