Mai Tai
Thomas J. Story
If you’ve traveled around Thailand, you might be used to seeing Mekhong whiskey relegated to highballs and buckets along Bangkok’s Khaosan Road. And while those years of backpacking may have been fun, it’s even more exciting to see this iconic Thai spirit turned into something as sophisticated (yet still playful) as the perfect mai tai.
This recipe, and others like it, can be found in the article “This Might Be the Best New Thai Restaurant in the Country. And We’ve Got Their Recipes.”
How to Make It
1
Combine all ingredients but the garnishes in a shaker. Fill with ice. Shake 10–15 seconds. Strain and pour over crushed ice. Garnish with mint sprigs and fresh grated nutmeg.
Ingredients
1 ½ oz Mekhong Thai spirit
½ oz Cruzan aged rum
½ oz Wray & Nephew overproof rum
½ oz Orange Curaçao
¾ oz BG Reynolds Orgeat
¾ oz freshly squeezed lime juice
mint sprigs, for garnish
freshly grated nutmeg, for garnish
Directions
1
Combine all ingredients but the garnishes in a shaker. Fill with ice. Shake 10–15 seconds. Strain and pour over crushed ice. Garnish with mint sprigs and fresh grated nutmeg.
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