The NoMad Bar’s Mai Tai

Leo Robitschek, The NoMad Bar | New York City

photo: Lizzie Munro

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.

Ingredients

Serving: 1

  • 1 lime wedge
  • 1 lime wedge
  • 1/2 ounce Clément Créole Shrubb Liqueur d’Orange
  • 1/2 ounce Clément Créole Shrubb Liqueur d’Orange
  • 1/2 ounce rhum agricole
  • 1/2 ounce rhum agricole
  • 3/4 ounce orgeat
  • 3/4 ounce orgeat
  • 3/4 ounce Jamaican rum, preferably Appleton VX
  • 3/4 ounce Jamaican rum, preferably Appleton VX
  • 3/4 ounce Guyanese rum, preferably El Dorado 15 Year Old Special Reserve
  • 3/4 ounce Guyanese rum, preferably El Dorado 15 Year Old Special Reserve
  • 1 ounce lime juice
  • 1 ounce lime juice

Garnish: Mint bouquet and umbrella

Directions
  1. Combine all ingredients except the mint in a cocktail shaker.
  2. Fill a Belgium glass with crushed ice.
  3. Shake and strain the cocktail into the Belgium glass and top with additional crushed ice.
  4. Garnish with mint bouquet and umbrella.

Tagged: Leo Robitschek, Mai Tai, The Bar at the NoMad, tiki cocktails

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