Spicy mai Tai
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Pineapple shell (frozen) glass
- Ice: Ice cubes
- Garnish: Caramel chips of orange
- ABV: 7%
Ingredients
- Havana Club 3 Year Old rum — 1 oz (30 ml)
- Diplomatico Reserva Rum — 1 oz (30 ml)
- Giffard Sirop de Orgeat (Almond) Syrup — 1 oz (30 ml)
- Passion fruit syrup — 1 oz (30 ml)
- Lime juice (freshly squeezed) — 2 oz (60 ml)
- Mango purée — 1⅔ oz (50 ml)
- Hot pepper sauce (red) — 1 drop
- Mango juice — 3⅓ oz (100 ml)
How to make it
- Fill a glass of ice to the top.
- Pour lime juice 60 ml, passion fruit syrup 30 ml, almond syrup 30 ml, chilli sauce 1 d, mango puree 50 ml, mango juice 100 ml, dark rum Havana Club 7 30 ml and white rum Havana Club 3 30 ml into the shaker.
- Fill with ice cubes shaker and whisk.
- Pour through a strainer into a glass.
- Garnish with caramel orange chips.
A spicy and refreshing cocktail with tropical notes.
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