Hot Mai Tai
Mixologist Giuseppe Gonzalez of Dutch Kills – New York, NY
Adapted by StarChefs.com
November 2009
Yield: 1 Cocktail
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INGREDIENTS
Almond Crème:
3 dashes Amaretto liqueur
2 ounces heavy cream
To Assemble and Serve:
1½ ounces Appleton VX rum
¾ ounce curaçao
½ ounce orgeat
METHOD
For the Almond Crème:
In a mixing glass combine the Amaretto and the cream. Shake vigorously until emulsified.
To Assemble and Serve:
In a mixing glass, combine the rum, curaçao, and orgeat. Shake and pour into an Irish coffee mug. Top with hot water and float almond crème on top. Garnish with a lime wheel.
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