Our July kits are about to be packed and sent on their way to subscribers, so now it’s time to tell you a little more about what’s in store this month, our new recipes and the ingredients you’ll get. If you’re not a subscriber, you can join now for just £24. If you just want to try this kit on its own, you can buy one through our shop.
To create your Mai Tai cocktails you will need:
- A shaker (check out our Mixologist kit)
- A jigger (measurer)
- Plenty of ice – cubes and crushed
- 2-3 limes
- Orange juice & Pineapple Juice (squeezed fresh, is best)
- Optional pineapple, orange, mint leaves and cherries for garnishing
- A TASTE Mai Tai kit or the below ingredients
Each kit contains:
1 x 100ml Pusser’s Blue Label Navy Rum
1 x 100ml Angostura Reserva White Rum
1 x 60ml Orgeat Syrup
1 x 30ml Orange Curaçao
1 x 30ml Passionfruit Syrup
A recipe card detailing history and recipes for the Mai Tai and our twist on the Hurricane.
- 20ml White Rum
- 20ml Dark Rum
- 15ml Lime juice
- 10ml Orange Curaçao
- 10ml Orgeat
Shake all the ingredients together with plenty of large ice cubes. Strain into a highball/rocks glass filled with crushed ice. Garnish with a sprig of mint and a wedge of lime or any kind of fruit/flowers/straws/umbrellas depending on how creative you are feeling!
Thought to have originated at The Hurricane bar in 1939 in NYC. Named after the shape of a hurricane lamp and served in a tall shapely glass of the same name. The Hurricane has since been made famous by Pat O’Briens’ in New Orleans.
- 25ml White rum
- 15ml Dark rum
- 15ml Orange juice
- 15ml Pineapple Juice
- 10ml Lime juice
- 10ml Passionfruit syrup
This is our own adapted recipe on the classic Hurricane. Featuring no grenadine or lime cordial and more passionfruit. Make this the same way as the Mai tai and garnish with a pineapple wedge and maraschino cherry – or a wedge of lime if that’s all you have!
You may need some additional ingredients for these.
- 75ml rum
- 20ml lime juice
- 25ml simple syrup
- 3 dashes Angostura bitters
You can also add some of the following for a weaker fruitier punch.
- Orange, pineapple, lemon, grenadine
- 40ml dark rum
- 10ml passion-fruit syrup
- 10ml pineapple juice
- 10ml lime juice
- 5ml – 10ml orgeat syrup
Pour all the ingredients into a cocktail shaker half-filled with ice cubes and shake well. Strain into a chilled cocktail glass. Garnish with a pineapple stick, and serve.
The Zombie is a popular Tiki cocktail filled with rum and fruits and is known to be one of the most powerful cocktails you can make. The only problem is that no one can agree how to make it, and it’s a bit mad! Here’s how we’d do it:
- 30ml white rum
- 30ml dark rum
- 15ml overproof rum
- 15ml orange curaçao liqueur
- 15ml lime juice
- 40ml orange juice
- 40ml pineapple juice
- 15ml passionfruit syrup
- 5ml grenadine
- 2 dashes Angostura Bitters
- sprig of mint and fruit wedges for garnish
We suggest you build this in the glass. Combine ingredients in a tall glass half filled with crushed ice. Stir/swizzle the ingredients with a bar spoon until a frost forms on the outside of the glass. The ice will settle as you do this; add more crushed ice to fill, then garnish.
More on the Mai Tai and our ingredients
The Mai Tai History and Recipe
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