That’s right, we decided to clarify another tiki classic.
(Do we have a problem? Actually, don’t answer that.)
To make sure the final product was balanced and hit all those typical Mai Tai notes, we used our go-to ingredients and ratios. Then it was served over a large clear ice cube and garnished with fresh mint.
Makes two-three servings…depending on how generous your pour is.
Clarified Mai Tai
- Yield: 2–3 cocktails 1x
Ingredients
2 1/2 oz VSOP Agricole Rhum
1 1/2 oz Smith & Cross Jamaican rum
1 oz Pierre Ferrand Dry Curacao
1 1/2 oz lime juice
3/4 oz orgeat
3/4 oz demerara syrup
3 oz milk
Instructions
Mix all the ingredients together except for the milk.
Pour the ingredients into the milk (This part is important. If you do it the other way the curds won’t be as easy to strain).
Stir the mixture and let it rest for 30 minutes to let the curds separate.
Filter it once through a fine-mesh strainer or nut milk bag and then filter 1-2 more times through a coffee filter (we highly recommend the bonded Chemex filters (affiliate link) which are thicker than standard coffee filters which we swear have been the key to success with clarifying).
Chill & Serve over ice.