1944 Mai Tai Original

By á-46

Ingredients

• Recipe courtesy Emeril Lagasse, 2006
• 1-ounce dark rum (recommended: Myers's)
• 1-ounce Barbancourt rum
• 1/2-ounce orange curacao
• 1/4-ounce almond-flavored liqueur (recommended: Creme de Noyeaux)
• 1/2-ounce simple syrup
• 1/2 lime, juiced
• Ice cubes
• Pineapple wedge, for garnish
• Fresh mint sprig, for garnish

Details

Servings 1

Preparation

Step 1

Combine all ingredients over ice in a cocktail shaker and pour into a double old-fashion glass. Garnish with a pineapple wedge and a sprig of fresh mint.