Sparkling Mai Tai
Awhile ago, I was visiting friends in Reno, Nevada (haaai, Olive and Love and Emily Reid Art), and on my Instagram stories I was mixing up what I was referring to as Sparkling Mai Tai’s for everyone to drink, and I was making promises about sharing the recipe here soon. Problem was, THEY WERE CRAP. I don’t even want to get into WHY they were crap, but it mostly has to do with the fact THAT I DON’T REALLY KNOW WHAT I’M DOING GUYS.
But my friends…you know…they quietly soldiered through and drank them—but let’s be honest…at this point, I’m pretty attuned to whether people like my drinks or whether they REALLY LIKE my drinks. Side note: THEY DIDN’T LIKE THESE DRINKS.
So because that recipe was crap…I never shared it. And I forgot about it. Because I am extremely busy drinking with my chickens. Then someone reminded me in the comments of a different post. And I decided I better fix it and post it. BECAUSE I AM A WOMAN OF MY WORD.
So.
Here it is:
SPARKLING MAI TAI
Makes one serving.
2 oz. dark rum
1 oz. fresh lime juice
1 oz. orgeat
1 oz. dry sparkling wine, such as prosecco
.5 oz. dry orange curaçao
slice of lime and mebbe an orchid or some sort of nonsense prettiness to garnish
In a shaker with ice, combine rum, lime juice, orgeat, and curaçao. Shake until chilled and strain into a rocks glass that is filled halfway with crushed ice. Top with sparkling wine, give it a quick stir, and garnish.
Have I ever mentioned how much I love Mai Tai’s? And not the typical ones you find (although I honestly don’t hate those—you know: the ones with pineapple and orange juices and maraschino cherries)…I just really love those traditional ones. With the orgeat. And the lime juice. And the RUM. I could definitely sit and drink them all damned day.
Also…it’s Friday as I’m writing this…sooooo….maybe I will just go ahead and drink them all day.
