Appleton Estate have shared the perfect Mai Tai recipe, made using their new 8YO Reserve Rum, crafted to celebrate their 250th anniversary. Grab your cocktail shaker and give it a go.
35ml Appleton Estate 8YO Reserve Rum
15ml Orange Curaçao or Grand Marnier
15ml Orgeat (almond) syrup
25ml fresh lime juice
Combine all ingredients in a shaker filled with ice (crushed and cubes).
Shake until chilled and pour into a glass.
Garnish with a lime shell and a fresh mint sprig.
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If this isn’t to your taste, there is also a fiery ginger beer and rum drink to try.
Appleton Estate Rum (Signature or 8 Year Old)
Lime or Lemon (Optional)
Soda Water (Any fizzy water will do or use water if you don’t have soda or a soda stream)
For the Ginger Syrup:
Peel the ginger root using a potato peeler to get the skin off.
Juice the ginger – you can use centrifugal juicer if you have one, if not a blender or Nutri-Bullet will be just fine to wizz up the ginger and then pass it through a sieve to remove any fibres.
Mix with sugar in equal parts by volume – eg. 1 cup of juice to 1 cup of sugar.
Stir well until all the sugar is fully dissolved – if you have caster sugar it should dissolve easily at room temperature. If you only have granulated sugar at home, you may need to heat the mixture gently in a pan to dissolve all the sugar but be careful not to boil it as it could affect the flavour.
This syrup will keep well in the fridge if you’re not using it all straight away.
For the Drink:
(NB: 1 part is 25ml shot)
In a tall glass, combine 2 parts Appleton Estate with 1-part ginger syrup and ½ a part lemon or lime juice – with lemons/limes in short supply you can leave this part out.
Fill the glass with ice cubes and top with soda and stir.
Top with a lime wedge and enjoy!
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