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mai tai ex
🇧🇷Brazil
•View in original language
(Português)
5 min(s)
1 servings
Igarapé Consultoria
@igarape.aeb- Ingredients
- Recipe
- Spice Rhum40 ml
- Ex Cashew Nut Horchata15 ml
- Triple Sec Liqueur15 ml
- Tahiti Lime Juice10 ml
- Pineapple Aluah Ex40 ml
- Finely crushed ice (handful)1 unit(s)
- Mint Leaves4 unit(s)
- Lime wedge1 unit(s)
- Small thin slice of Pineapple1 unit(s)
- Canned Acerola Ex1 unit(s)
- Prepare, if you don't have it ready, a good portion of well-crushed ice and leave it aside to finish the recipe.
- Pour the liquid ingredients directly into a cocktail shaker and fill it with plenty of ice.
- Close the shaker with its other part and shake the drink vigorously until the shaker feels cold in your hand.
- Open the cocktail shaker and double strain the drink into an empty lowball glass.
- Lay out a straw (prefer ziti noodles n°2) halved so you have two small straws inside the glass before continuing.
- Fill the low glass, already with the drink in it, with that generous portion of crushed ice, so that the ice exceeds the height of the glass, forming a mountain of ice.
- Garnish the drink by placing the mint leaves like a small bouquet near where the straws emerge from the ice, then add the lemon wedge and the pineapple slice next to the mint leaves and, lastly, arrange the pickled acerola on top of everything and serve.
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