Photo by: Circa Restaurant, Los Angeles Maita'I Roa Ae! (Mai Tai) Created by Julian Cox 1 oz Appleton 12-Year rum 1 oz JM Rhum 0.75 oz lime 0.5 oz orgeat (almond syrup) 0.5 oz orange curaçao 0.25 oz Smith and Cross over-proofed rum Powdered sugar Garnishes: edible orchid, mint sprig Build in glass with crushed ice. Stir and top with more crushed ice. Top with an edible orchid and mint spring. Lightly dust with powdered sugar. On draft at Circa.
Hurricane Cocktail 1 ounce fresh-squeezed lemon juice or lime juice (your choice) 4 ounces dark rum 4 ounces passion fruit syrup Crushed ice Orange and/or lime slice 1 Maraschino Cherry In a cocktail shaker, add lemon juice, rum, passion fruit syrup, and crushed ice; shake vigorously for 1 to 2 minutes. Strain into a hurricane cocktail glass, Tiki Mug, or tall Old Fashion Glass. Garnish with an orange and/or lime slices and a maraschino cherry. Serve with a long straw. 1 serving
The Penicillin: muddle fresh ginger in a cocktail shaker, add 2 oz of scotch (lightly peated), 3⁄4 oz. fresh lemon juice, 3/4 oz. honey syrup, and shake with ice. Strain into an ice-filled rocks glass, and pour 1/4 ounce of Islay single malt scotch (such as Laphroaig) over the back of a bar spoon so that it floats on the drink. Garnish with candied ginger.
INGREDIENTS 2 lime wedges 2 oz. Martinique rhum agricole vieux, such as Clément V.S.O.P. or La Favorite 1/2 oz. cane syrup, such as Petite Canne INSTRUCTIONS Squeeze juice from wedges into an old-fashioned glass and add one spent wedge to glass; rub rim of glass with second spent wedge and then discard. Add rum, syrup, and ice to fill; stir until chilled.