Photo: Iain Bagwell
Yields4 ServingsHands-on Time10 minsChill Time1 hrTotal Time1 hr 10 mins
AuthorSunset

This recipe comes from Martin Cate, owner of Smuggler’s Cove bar in San Francisco.

How to Make It

1

Pour lime juice, orgeat, orange liqueur, and rums into a glass measuring cup. Stir and chill at least 1 hour.

2

Divide rum mixture between 4 chilled Champagne flutes and top each with 1/2 cup sparkling wine. Cut 4 spirals of zest from lime (use a 1-hole bartender’s zester or a sharp knife) and put a spiral in each drink along with a mint sprig.

Ingredients

 2 tablespoons lime juice
 2 tablespoons orgeat
 1/4 cup orange liqueur such as Gran Gala or Grand Marnier
 2 tablespoons Lemon Hart 151 rum or El Dorado 12 Year Old rum
 1/4 cup Appleton Estate Extra 12 Year Old rum
 2 cups blanc de blancs sparkling wine, preferably from California
 1 firm lime, chilled
 4 small sprigs mint

Directions

1

Pour lime juice, orgeat, orange liqueur, and rums into a glass measuring cup. Stir and chill at least 1 hour.

2

Divide rum mixture between 4 chilled Champagne flutes and top each with 1/2 cup sparkling wine. Cut 4 spirals of zest from lime (use a 1-hole bartender’s zester or a sharp knife) and put a spiral in each drink along with a mint sprig.

Sparkling Mai Tai