MAI TAI in a pineapple

Smooth aged Single Barrel Jamaican rum with an almond orange-lime finish. Delicious, definitely a re-order. Comes in at 28% ABV.

MIXING NOTES: The Myers’s Single Barrel rum is perfect for a mai tai. The Giffard orgeat has a bright taste and should be reduced to 3/8. Somehow, the small amount of TV’s Rock Candy syrup is important for the final taste (I used TV’s former "corn syrup" version). The Hamilton 151 was added to complement the Jamaican rum and to increase the rums ABV total to around 92 proof (this approximates the 1944 era rum proof), but Plantation O.F.T.D. is is a more flavorful replacement for the 151 and so it is recommended. The dry shake seems to preserve the flavors better than shaken with ice. So many mai tai versions out there, but this one is really tasty and fun!!!

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2 Myers’s Single Barrel rum (Jamaica 86 proof)
½ Clement Creole Shrubb (Martinique 80 proof)
1 Persian lime juice (fresh)
3/8 Giffard orgeat (France)
¼ Trader Vic’s rock candy syrup
¼ Plantation O.F.T.D (multi-island 138 proof)
Shake dry, all into carved out pineapple containing cracked ice, pineapple leaves and ½ spent lime shell garnish.