1 1⁄2 oz Aperol
3⁄4 oz Lime juice
3⁄4 oz Orgeat
1⁄2 oz Tequila
5 lf Mint
1⁄4 oz Mezcal (Float)
1 spg Mint (Bouquet)

Add all ingredients except the mezcal to a blender.
Add two cups of ice, and blend until smooth.
Pour into glass and garnish with a mint bouquet and a float of mezcal.


Start with less ice; add more as you blend until you've achieved your preferred texture.

Cocktail summary
Created by
Ryan Gannon, Cure, New Orleans
Is an
authentic recipe
Not yet rated
4 stars
(3 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Scotch
  • Upped the tequila 50%
Similar cocktails
  • Bitter Mai Tai — Campari, Jamaican rum, Curaçao, Lime juice, Orgeat, Mint
  • Witchy Woman — Campari, Light rum, Bitters, Orange juice, Lime juice, Orgeat
  • Stormy Mai Tai — Bitters, Curaçao, Light rum, Lime juice, Orgeat, Mint
  • Last Ango — Bitters, Jamaican rum, Lime juice, Pineapple syrup, Orgeat, Lime
  • Campari in Paradise — Campari, Coconut liqueur, Lime juice, Grapefruit juice, Passion fruit syrup, Lime peel
  • The Mexico City Sour — Amargo-Vallet, Mezcal, Orgeat, Lemon juice
  • Sicario — Amargo-Vallet, Navy strength rum, Lemon juice, Coconut syrup
  • Cobra Kai Tai — India Pale Ale, Bitters, Campari, Navy strength rum, Curaçao, Lime juice, Orgeat, Mint
  • Golden Gate Swizzle — Fernet Branca, Bitters, Falernum, Orange bitters, Lemon juice, Orgeat, Mint, Orange
  • Snowbirds and Townies — Fernet Branca, Crème de Cacao, Curaçao, Orange juice, Lemon juice, Cinnamon syrup