White Tai ("Improved")

23 oz Martinique Rum, La Favorite Blanc
23 oz Demerara Rum, El Dorado
23 oz Jamaican rum, Wray & Nephew Overproof Rum
12 oz Triple sec, Cointreau
1 t Maraschino Liqueur
6 dr Absinthe
1 pn Citric acid
1 twst Lemon peel (expressed and discarded)
Stir without ice to dissolve acid, and then stir with ice, strain, and serve up. Twist and discard.
"Improved" refers to the presence of absinthe and Maraschino, and is not meant to suggest that the recipe is an improvement on Zachary Pearson's original. The almond and marzipan notes of the Maraschino combined with the perfume of the absinthe and the almond extract recall the orgeat, while citric acid and lemon oil stand for the original's citrus. The Demerara rum gives vanilla notes and deepens the complexity.
From other users
  • Made with a squeeze of lemon juice rather than the citric acid and a half tsp of orgeat. Good but needs a little further work. — ☆☆☆☆
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DrunkLab's picture

Kindred autocorrects almond

Kindred autocorrects almond extract as well as almond milk (or "almond syrup milk" in KC lingo). It also 'corrects' Small Hand Foods to Hand Foods.

Kindred Cocktails's picture

I fixed "amond syrup milk"

I fixed "amond syrup milk" and "hand foods". I don't see almond extract in this recipe anymore, so I'm guessing it was fixed or re-formulated to not have it. If you enter new ingredients that Kindred Cocktails insists on "auto-correcting", it's part of its efforts to standardize what people enter. Just contact me and I'll enter the ingredients into the database manually. Cheers -Dan