For the NoMad’s perfected take on the Mai Tai, Leo Robitschek adds 15-year-old El Dorado Guyanese rum to a base of Appleton Jamaican rum and 100 proof rhum agricole for additional richness and weight. To impart just enough bitterness, he shakes the drink with a lime wedge, rind included. Garnished with a bouquet of mint and an umbrella, the Mai Tai doesn’t look out of the ordinary, but this particular version of the drink has proven its staying power: It’s been a menu staple for the past three years.
The NoMad Bar’s Mai Tai
Leo Robitschek, The NoMad Bar | New York City
- 1 lime wedge
- 1/2 ounce Clément Créole Shrubb Liqueur d’Orange
- 1/2 ounce rhum agricole
- 3/4 ounce orgeat
- 3/4 ounce Jamaican rum, preferably Appleton VX
- 3/4 ounce Guyanese rum, preferably El Dorado 15 Year Old Special Reserve
- 1 ounce lime juice
Garnish: Mint bouquet and umbrella
- Combine all ingredients except the mint in a cocktail shaker.
- Fill a Belgium glass with crushed ice.
- Shake and strain the cocktail into the Belgium glass and top with additional crushed ice.
- Garnish with mint bouquet and umbrella.