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Mai Tai Spritz
Martin Cate of Smuggler’s Cove in San Francisco uses a Collins glass for this tropical classic, and garnishes it with a sprig of mint and a wheel of lime. Like the many maligned Mai Tai recipes floating about in the cocktail ether, the originator of this tiki classic has been muddied, with accounts naming Don the Beachcomber and others fingering his rival, Victor “Trader Vic” Bergeron. Either way, Vic’s version is the one that lingers as the canonical formula.
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Ingredients
number of servings
1
- 1⁄2 ounce Fresh Lime Juice
- 1⁄2 ounce orgeat
- 1⁄2 ounce pierre ferrand dry orange curaçao
- 1 ounce denizen merchant's reserve rum or appleton estate reserve rum
- 4 ounce brut champagne, chilled
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Directions
60 min.
1. Step
Combine the lime juice, orgeat, curaçao, and rum in a small container and refrigerate for an hour or two.
2. Step
Pour the chilled mixture into a Collins glass, fill to the rim with ice, top with Champagne, and add the garnish.
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