Jelani Johnson’s Mai Tai

Jelani Johnson | Brooklyn, NY


Placing third in our recent Mai Tai blind tasting, Jelani Johnson’s drink had a fruity abundance of mint, lime and orange in the glass and a long finish.

Ingredients

Serving: 1

  • 1 1/2 ounces Appleton Estate 12-Year Rum
  • 1 1/2 ounces Appleton Estate 12-Year Rum
  • 1/2 ounce Rhum J.M Blanc 100 proof
  • 1/2 ounce Rhum J.M Blanc 100 proof
  • 1/4 ounce Worthy Park Single Estate Reserve Rum
  • 1/4 ounce Worthy Park Single Estate Reserve Rum
  • 1 ounce lime juice (hand squeezed, with one shell reserved to shake and one reserved for garnish)
  • 1 ounce lime juice (hand squeezed, with one shell reserved to shake and one reserved for garnish)
  • 1/2 ounce Clément Créole Shrubb
  • 1/2 ounce Clément Créole Shrubb
  • 1/4 ounce Orgeat Works T’Orgeat
  • 1/4 ounce Orgeat Works T’Orgeat
  • 1/4 ounce Orgeat Works Latitude 29 Orgeat
  • 1/4 ounce Orgeat Works Latitude 29 Orgeat
  • 1 teaspoon rich cane sugar syrup (2:1, cane sugar:water)  
  • 1 teaspoon rich cane sugar syrup (2:1, cane sugar:water)  

Garnish: mint, lime shell

Directions
  1. Combine all ingredients except garnish lime shell in a mixing tin and shake with a four-finger pinch of crushed ice until dissolved.
  2. Pour into a double rocks glass over crushed ice.
  3. Garnish with lavish mint plume with reserved lime shell tucked besides it. Serve with a straw.

Tagged: Mai Tai, Tiki, ultimate

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