1011 found Showing cocktails with ingredient Orange peel

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A Spontaneous Libation for your Consideration

George's Hi Mai Tai

Created and posted by Kulge01.
2 oz Light rum (Real McCoy 3 Year)
1 oz Orange juice (Not from concentrate)
1 oz Lime juice (Fresh)
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Orgeat (Homemade)
1⁄2 oz Orange liqueur, Cointreau
1⁄2 oz Dark rum, Gosling's Black Seal (Optional Float)
1 spg Mint
Instructions

Shake all ingredients, except Goslings, with lots of crushed ice and pour unstrained into a 12-16 ounce tiki mug. Add a float of Gosling's for the folks who really want to escape their troubles. Garnish with a big sprig of fresh mint, and if the mood should strike you, add a cocktail umbrella and straw.

History

In the mid 00's, before I spent a few hundred bucks on books about tiki drinks from the likes of Vic Bergeron, Beachbum Berry and such, I had been toying with recipes for a "Mai Tai" because, you know, there weren't enough of them out there already. This is my latest iteration, which my friends seem to like. I'd say the "secret" ingredient is the homemade orgeat, which really makes a huge difference in the depth and complexity of the drink. I've switched up the rums several times over the years, and I have to say that, despite the gimmicky name, Real McCoy makes an excellent rum that works really well in this recipe.

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From the Knowledge Vault

A Pleasant Walk in the Park, or The Deeper Meaning Behind Wild Squirrel Sex

April 1, 2013. I put on my temporary neck tattoo and rode my velocipede down to Powell’s bookstore the other day. Luckily, there’s designated parking throughout most of downtown Portland for velocipedes, and I took the next to last one available. Dodging through the mass of newspaper sellers, itinerant players of Trevelyan’s Rocker, and stand-ins for the cover of Shearwater’s magnificent album “Rook”, I quickly found my way up to the rare book room. I often visit this room for some peace and solitude, as all the books in this room are over $20.

While idly browsing the stacks of books, I was startled to find one pushed to the back of the shelf, as if someone had wanted to hide the book from the gaze of mere mortals. Even more startling, the cover was not affixed with multitudes of bird stickers. Though the print was barely legible, I could make out that it was a Eighteenth century book of “Divers Receipts for the Manufacture, Blending and Drinking of Chymically-Flavoured Neutral Grain Spirits at Modest Proof”. Knowing my velocipede was safely parked outside and that I had removed the seat, the large wheel, the tires and the chain to deter thieves, I settled down to peruse the curious little book.

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Recent Discussion

  • Re Circles and Seasons, 3 hours ago lcwareham commented:

    Try half the maple syrup or double on the juice

  • Re A Long Day, 20 hours ago Shawn C commented:

    Curator note and variation: A user (name inadvertently lost during a merge, my fault) submitted a "T and 3C" variation which is nearly identical in ratios but suggested Cynar 70, with celery bitters in place of the orange/grapefruit bitters, and an olive garnish. I am listing it here so that others can try if interested in a slightly hotter, more vegetal take. 1 oz each Anejo Tequila/Cynar 70/Cocchi di Torino Sweet Vermouth with 1 dash Bitter Truth Celery Bitters and stuffed olive garnish. The 3C's presumably refer to Cynar/Cocchi/Celery.

  • Re The Crafty and Elusive Elk, 1 day ago BarJaime commented:

    This has become maybe the favorite cocktail served in our bar.

  • Re Argyle, 1 day ago Shawn C commented:

    Curated as authentic recipe. Changed vermouth to the NP Extra Dry (specified in book.) I have added this ingredient to the KC database, probably overdue. A few years ago Noilly Prat discontinued their original dry vermouth in the U.S. and went solely to Extra Dry for this market. However, they are now selling "Original Dry" again in smaller volumes in the U.S. as of ~2021. I came across a bottle last year and snapped it up--it is much better than the extra dry in my opinion. However, the "original" has been slightly reformulated as well. Anyway, I have converted the old catch-all Noilly Prat Dry ingredient to Noilly Prat Original Dry. So if you know which one a drink actually called for, you can specify the correct one in recipes.

  • Re Dublin in October, 2 days ago Mixin In Ansley commented:

    Sweet and a tad too charming/tricked out.