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4 incredible TROPICAL COCKTAILS you have to try! | Steve The Bartender

It’s National Mai Tai Day so I thought we could celebrate with a handful of Mai Tai variations!

Rum To The Jungle Cocktail Recipe

RUM TO THE JUNGLE

– 1.25 oz Aged Demerara Rum (37.5ml)
– 0.75 oz Haitian Rum (22.5ml)
– 0.25 oz Banana Liqueur (7.5ml)
– 1 oz cinnamon oat syrup (30ml)
– 3 parts oat syrup, 1 part cinnamon syrup
– 0.75 oz lemon juice (22.5ml)
– 0.25 oz ruby port (7.5ml)
– Garnish: mint sprig, orchid, torched cinnamon stick

Oat syrup = 1 cup oats (rinsed and soaked overnight), 4 cups fresh water, blended. Strain and measure 3 parts oat milk + 4 parts cane sugar

Cinnamon syrup = toast 25 grams of cinnamon before adding 2 cups of water and 2 cups of sugar. Bring to the boil and leave for 5 minutes before cooling and bottling.

Kentucky Mai Tai Cocktail Recipe

KENTUCKY MAI TAI – 1 oz bourbon whiskey (30ml) – 1 oz mezcal, espadin joven (30ml) – 0.5 oz cynar (15ml) – 0.5 oz peach liqueur (15ml) – 0.5 oz lemon juice (15ml) – 0.5 oz orgeat (15ml) Garnish: mint sprig, pineapple slice, cherry

Mai Sha Roa Na Cocktail Recipe

MAI SHA ROA NA

– 2 oz aged overproof Jamaican rum (60ml)
– 0.5 oz banana liqueur (15ml)
– 0.5 oz macadamia orgeat (15ml)
– 0.75 oz lime juice (22.5ml)
– Garnish lime hull, mint sprig, dried banana slices

Mai Tai Spritz Cocktail Recipe

MAI TAI SPRITZ

– 1 oz aged Jamaican rum (30ml)
– 0.5 oz orange curacao (15ml)
– 0.5 oz orgeat (15ml)
– 0.5 oz lime juice (15ml)
– 4 oz champagne (120ml)
– Garnish: lime wheel, mint sprig