Ingredients
1 oz Appleton 12
.5 oz Plantation OFTD
.5 oz Smith & Cross
.5 oz Clement Creole Shrub
.5 oz Orgeat Syrup
1 oz lime juice
.25 oz Mai Tai syrup
Mai Tai syrup (new):
1 cup (8 oz) white sugar
8 oz lime peels
1 cup almost boiling water
1 cup demerara sugar
1/8 tsp salt
1/4 tsp vanilla extract
Mai Tai syrup (old):
2 cup demerara sugar
1 cup water
1/4 tsp vanilla extract
1 tbsp lime zest
1/8 tsp salt
Directions
1
Combine all ingredients with 12 ounces of crushed ice and a few cubes in a cocktail shaker. Shake until a frost forms on the shaker and pour the entire contents into a double old-fashioned glass. Garnish with a spent lime shell and mint sprig.
Mai Tai syrup:
Make an oleo saccharum from the white sugar and lime peels
Add the water to the oleo saccharum and strain
Add the demerara sugar and salt and dissolve
Let cool to room temp before adding vanilla
Notes
https://ultimatemaitai.com/about/recipes/
Blend from Greg Easter (https://www.facebook.com/groups/TikiRecipes/permalink/3050320691902669)
Per 100ml
40ml. Neisson Vieux Agricole, Martinique Rum
25ml Smith & Cross
15ml Diplomatico Mantuano
10ml Plantation 3 Star white rum
5ml Trois Riveres Martinique Rum, Agricole Blanc
5ml Plantation OFTD