Mai Thai Rum Cocktail Recipe

Glass: Rocks

In Shaker:

1.5 oz Montanya Oro rum

.75 oz orange curaçao, preferably Marie Brizard or Creole Shrubb

.5 oz velvet falernum

.5 oz lemongrass syrup (recipe below)

.5 oz lime juice

Add ice, shake until chilled, and strain into a rocks glass over ice. Top with ginger foam (optional, recipe below) and garnish with a sprig of mint. 

Lemongrass Syrup:

Add 3-4 lemongrass stalks to 1 cup of water and 1 cup of sugar. Bring to a boil, reduce and simmer until sugar dissolves. Let cool and strain. May be refrigerated for up to one month.

Ginger Foam:

Shake 4 egg whites, 3 oz fresh lemon juice, 3 oz simple syrup and 1 oz fresh pressed ginger juice. Use a whipped cream dispenser with a N2O cartridge to foam.  

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Prefer a simpler version of the Mai Tai? Check out this weekly special from the Montanya Distillers tasting room featuring Exclusiva. Delish!