Soulshaker’s Ultimate Mai Tai

40ml Appleton Extra
15ml Creole Schrubb Orange liqueur
10ml Orgeat
25ml lime juice
1 dash Angostura
3 chunks Pisco roasted pineapple
10ml Woods 100

Cut up a pineapple into skinless chunks and place in a roasting pan, dust with brown sugar, pour in 50ml Pisco and place in a low oven with the door open for five minutes, then raise to 150degrees close door and roast for 20 minutes until the pineapple starts to break down and the sugar begins to caramelise. Once cool, muddle the pieces, add other ingredients except Woods, shake and strain over cubed ice in a double old-fashioned glass, float Woods 100, garnish with a fresh pineapple chunk, lime wedge and mint sprig

The Mai Tai is one of our favourite cocktails in any category and this is our favourite version short of using ultra expensive rum. We have tried to create a drink that while less classically correct as some, is still a complex and exquisite drink.

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