Mai Tai at Nick & Toni's
• 1oz Dilpomatico Blanco • 1oz Rhum Clement VSOP • .5oz Pierre Ferrand Dry Curacoa • 1oz orgeat • 1oz fresh squeezed lime juice • Shake vigourously & strain over new ice. Garnish with sugar cane & lime wheel.
For Orgeat: • 2 lbs blanched almonds • 96oz water • 2 lbs demerarra sugar • 2 lbs granulated sugar • 1oz orange blossom water • 8oz Boyd & Blair High Proof Potato Vodka • 8oz Diplomatico Reserva Exclusiva Rum
•Toast almonds for 10-15 min in 400 degree oven •Grind almonds in a blender/food processor in batches with small amounts of the water. •Add remainder of water & let sit in sealed container overnight @ room temp •Double strain almond mixture, add sugar & heat on stove top until dissolved do not boil. •Add spirits & orange blossom water. Store in refrigerator. •Orgeat separates, so shake before use. Keeps for at least a month.
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