The name of this Mai Tai riff nods to the source of its bourbon base, but that’s not the only update Dan Sabo makes to the original. Mezcal, peach liqueur, and Cynar, a bittersweet Italian artichoke liqueur, make an appearance alongside the expected lemon and orgeat.
1/2 ounce peach liqueur, preferably Combier or Giffard crème de pêche de vigne
1/2 ounce lemon juice
1/2 ounce orgeat (see Editor’s Note)
Garnish: mint sprig, cherry, pineapple slice
Combine all the ingredients in a cocktail shaker. Add ice and shake until chilled, about 10 seconds.
Strain into a rocks glass half filled with crushed ice. Add more crushed ice to fill the glass.
Garnish with a mint sprig, cherry, and pineapple slice.
Orgeat: 300 grams raw almonds (about 3 1⁄2 cups/ 1⁄2 pound)
Water, as needed
Put the almonds in a bowl and add water to cover. Set aside to soak overnight. Drain the water, then weigh the almonds. Transfer them to a blender and slowly add an equal weight of fresh water while the blender is running on low for about 1 minute. Increase to high speed and blend until the mixture is opaque. Strain through a fine-mesh strainer lined with cheesecloth. Weigh the strained milk. Transfer to a saucepan and add an equal weight of sugar. Over medium heat, stir until the sugar has dissolved. Remove from the heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.