Molly's Mai Tai

This traditional Mai Tai drink is a classic and one that is often made incorrectly. It calls for a unique ingredient – Orgeat, an almond syrup, something many bars, restaurant bars and home bars do not carry. So they improvise or worse, they mix a lot of rum and juice together and call it a Mai Tai. Don’t be fooled and don’t fool your guests with a subpar Mai Tai cocktail recipe. Take the time to get this classic Mai Tai recipe right, it is a delicious nod to Tiki culture.

Bar supplies:

• Shaker
• Collins glass
• Jigger
• Ice
• Stirring Spoon (optional)

Ingredient	Amount
Lavender gin (we used Colorado’s Lee Spirits Lavender Gin)	1.5 ounces
Blackberry liqueur (we used Leopold Bros’ Rocky Mountain Blackberry Liqueur)	1 ounce
Prosecco	To top off
Lemon	3-4 slices for garnish
Rosemary	1 sprig for garnish
Fresh blackberries	For garnish

Preparation:

1. Fill a shaker with ice and add all the ingredients. Shake that shaker until it is ice cold.
2. Strain the mixture into a Collins glass filled with ice, add an orange slice but not an umbrella – please!

A Twist:

Since Orgeat syrup can be difficult to find, you can substitute almond syrup, found in many coffee and tea specialty stores. If you do use almond syrup, use less than the recipe calls for using Orgeat, at least until you get the taste down.