Cocktail Weekends : Mai Tai

What’s a weekend without drinks? A Monday. Or Navratras

And there is no way you’d subject yourself to such blasphemy. I know you’re way classier than that!

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How was your week? Did you file all your paperwork? Were you stuck in traffic jams longer than your dating (or marriage) history? More importantly, have you subjected yourself to the biggest disappointment of this quarter – also called Batman Vs Superman?  #Fail

I’ve been travelling a bucketload, so am looking forward to spending some quality time with my pillow. I’ll be having the classic pajama loving – cover hogging – netflixing kinda weekend. So am going to leave all the adult-free, Ibiza-in-India style partying to you. Make me proud.

Whatever your weekend guilty binge, I am here to offer you some sweet, sweet libations in an all new series called Cocktail Weekends. Simple and fresh mixes that you can make at home for a party or a happy treat for yourself.

 

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This weekend’s handcrafted cocktail will transport you straight to a palm-fringed tropical island. Say Aloha to the simple but oh-so-cool Mai Tai

This classic Hawaiian Tiki cocktail is nothing like the neon coloured, bottle pre-mixed, umbrella topped drink you’ve come to associate with the name. History is divided between the true inventor of the drink, some claim it be Trader Vic’s, while others attribute it to Don the Beachcomber.

The Trader Vic version uses premium Aged Rum and Orange Curacao for that trademark sunny glow while the Beachcomber recipe uses fruit juice and Cointreau.

Either way, a classic Mai Tai is an unforgettable cocktail which strikes a perfect balance between delicious rum, fresh juice and a hint of almond.

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This is my version of the Mai Tai, an attempt to combine the inventor’s vision and my desire to hop on the next flight to Hawaii. Gotta keep ’em all happy!

It’s a great way to start the summer and more importantly, your weekend of classy cocktailing. Salut!

 

Mai Tai

Ingredients

  • 45 ml White Rum  – I used White Oak Rum (Trinidad & Tobago)
  • 45 ml Golden Rum – I used Bacardi Carta Oro Superior Gold
  • 45 ml Dark Rum – I used Old Monk
  • 15 ml Fresh Orange Juice
  • 15 ml Fresh Pineapple Juice
  • 10 ml Orgeat Syrup
  • 15 ml Lime Juice

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Method

Mix all the ingredients and shake it with ice. Don’t add too much ice cause you don’t want the drink to dilute. Strain the drink into a glass filled with ice. I garnished the drink with edible flowers and mint. You can play with orange slices, pineapple pieces, lime or even umbrellas. Just have fun with it!

All Images & Video by Ishita Thakur

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