New twist on an old classic. This cocktail was created by bartender, Sean de Anda, my friend and collaborator on Orasella’s two newest cocktail cherries.
This cocktail does the tiki syrup justice using it to create the base layer of the mai tai. It’s a beautiful way to both finish your mai tai and your jar of Tiki Cherries.
Layered Mai Tai
Serves 1
1oz Flora Cana Blanca Rum or use your favorite funky Agricole
1oz Fair Belize XO Rum
.50 oz LeCarre Orange Brandy liqueur
.75oz lime juice
.5oz Small Hand Foods Orgeat
.25oz Orasella Tiki Cherry syrup
To Garnish: Orasella Tiki Cherries, lime wheel and pineapple fronds
Combine all ingredients except tiki cherry syrup, into a cocktail shaker. Add ice and shake to chill. Strain into an ice filled rocks glass leaving room for cherry syrup.
Using a swizzled barspoon, place spoon end to the bottom of glass with handle straight up. Slowly pour cherry syrup straight down swizzled handle. Your cherry syrup will sink to the bottom creating a red base layer.
Garnish with a lime wheel, 2-3 Orasella Tiki Cherries and pineapple fronds