When it's summer cocktail time here in the Keys I think about some of the Tiki style cocktails from the 50" thru the 80's. This brings back memories of the Zombie, Fog Cutter, and of course the Mai Tai. I love to put new spins of old cocktails in the Rum Lab, and the Mai Tai is a great one to give a new look and taste. It is always fun to try out new rums like Caliche from Roberto Seralles and Rande Gerber in some of the traditional cocktails. I also enjoy creating new syrups in the kitchen before we have a Rum Lab. These new rums and syrups will really bring many of the old cocktails to life and brighten up your summer days and evenings with a cool and refreshing tropical delight.
Bahama Bob’s Mai Tai
· 1 ½ oz. Caliche Rum
· 1 ½ oz. Centenario 7 year Old Rum
· ½ oz. Orgeat Syrup
· 1 oz. Sour Mix
· ½ oz. Bahama Bob’s #3 Syrup
· 1 oz. Grapefruit Juice
Place all ingredients in a shaker filled with ice and shake thoroughly. Strain into a cocktail glass filled with ice. Garnish with an orange, a lime and a sprig of mint.
Bahama Bob’s #3 Syrup
· 4 ½ cups Boiling Water
· 1 cup Sugar in the Raw
· ¼ cup Nutmeg
· ¼ cup Cinnamon
Stir on the stove until the sugar dissolves and the mixture begins to thicken. Allow to cool and put into a plastic squirt bottle for easy dispensing. The syrup will stay good for a week or two if kept refrigerated.
Try this recipe for both the Mai Tai and my #3 Syrup, I think you will really enjoy them. Don's be afraid to use the syrup in some other cocktails, it blends well with many style of cocktails and rums. ;o)
