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a highball glass
Best served in a highball glass

Mai Tai Swizzle

Type: Long Drink

Ingredients:

  • 1/4 msr Almond SyrupAlmond flavoured syrup - the kind used to flavour coffee.
  • dash Angostura BittersFlavour enhancer made from herbs, spices and berries. Only a few dashes are added to cocktails so a bottle lasts a long time.
  • 1 1/2 msr Dark RumSpirit distilled from fermented sugar cane. Dark rum originates from Jamaican and is full bodied and usually matured for around 5 years.
  • 1/2 Lime (Whole)Whole, fresh lime - the rind and/or shell can also be used when this is required in a cocktail.
  • 1 msr Grapefruit JuiceFreshly squeezed, bottled or carton grapefruit juice.
  • dash PernodConcentrated aniseed flavoured liqueur which turns milky when water is added.
    Where you'll find it in the duty free shop: France
  • 1/2 msr Triple SecSweet, orange Curacao.
    Substitute: Cointreau if you're not worried about your cocktails being 100% authentic.
  • 1 msr White RumSpirit distilled from fermented sugar cane. White rum is clear, dry and light bodied, originating in Puerto Rica and matured for around 1 year before bottling.


Method:

Fill a highball glass with crushed ice
Shake & strain ingredients into glass
Add spent lime shell
Swizzle briefly to frost the glass
Garnish with a pineapple slice & mint sprigs

Note: Use Myers' dark rum, if available

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