THE Dark Jamaican Rum to Put in a Mai Tai | Coruba Mai Tai

The mai tai originally used a 17 year old rum from Jamaica.

Eventually this rum ran out, and so Vic started using a 15 year old. Again supplies couldn’t keep up so Vic started mixing the 15 year old rum with another rum from Jamaica.

Coruba.

While today’s Coruba is most certainly different from the Coruba Vic used, let’s see how it does in a mai tai regardless.

Let’s do this!

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RECIPE
Coruba Mai Tai
2 oz (60 ml) Coruba Dark Jamaican Rum
1/2 oz (15 ml) Pierre Ferrand Dry Curacao
1/4 oz (15 ml) Orgeat
1/4 oz (7.5 ml) Demerara Syrup
1 oz (30 ml) Lime Juice

Garnish: mint sprig and lime wheel

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