Week 31 • 1 June 2017
Mai TaiServes 20 (in a 10 oz. rocks glass filled halfway with ice)
3 c Orgeat (almond!) syrup (I suggest this one by the Cocktail Experiment.)2 c lime juice (this bottle works well!)2 c orange juice2 c pineapple juice7 c white rum1 jar Maraschino cherries (Although I find them rather gross, nothing else will do for authenticity! A brand that has all natural ingredients and I like is Tillen Farms.)3 oranges, cut in half and sliced for garnish
Combine 3 cups Orgeat Syrup, 2 cups lime juice, 2 cups orange juice, 2 cups pineapple juice, and 7 cups rum in a gallon jug. When ready to serve, transfer the mixture to a gorgeous pitcher with half the maraschino cherries (juice drained). Slice three oranges and place a few on the top of the serving pitcher, placing the other slices in a bowl with the cherries next to the punch. This is best when served with spicy food or when it’s tropically warm outside!
Holly BrunchAutumn SangriaKombucha SageOld FashionedThe Pom-PomElderflower CordialCosmopolitanFrench 75Virgin PalomaRum PunchMoscow MuleJasmine BubblesSerious MargaritasStrawberry ShrubDanny's MojitosBelliniCardamom NegroniWodka PunchDetroit BrownPinksLavender CollinsSpring Lillet CocktailBee BlossomSpring SangriaMint LimoncelloVanilla HorchataTulip JulepJenever CassisRhubarb Mojito