How to Make Montanya Rum’s Mai Thai – Cocktail Recipe

How to Make Montanya Rum’s Mai Thai – Cocktail Recipe
Disclaimer: Some of these posts contain affiliate links. I may receive compensation if you click on these links and buy something, but, don’t worry, it won’t cost you a dime!
Mai Thai - Cocktail Recipe

Mai Thai

Prep Time: 15 minutes
Cook Time: 5 minutes
Additional Time: 15 minutes
Total Time: 35 minutes

Lemongrass and ginger shake up the traditional Mai Tai in Montanya Rum's Mai Thai!

Ingredients

  • 1 1/2 ounces Montanya Oro rum
  • 3/4 ounce orange curaçao, preferably Marie Brizard or Creole Shrubb
  • 1/2 ounce velvet falernum
  • 1/2 ounce house lemongrass syrup*
  • 1/2 ounce lime juice
  • ginger foam* (optional)
  • Garnish: mint sprig
  • Glassware: Rocks

Instructions

  1. Add all ingredients except ginger foam to a shaker
  2. Add ice and shake until chilled.
  3. Strain into a rocks glass over cracked ice and top with ginger foam (optional). 
  4. Garnish with a sprig of mint. 

Notes

*To make 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 all sugar is dissolved. Let cool, strain and refrigerate until ready to use.

*To make ginger foam: Add 4 egg whites, 3 oz fresh lemon juice, 3 oz simple syrup and 1 oz fresh pressed ginger juice (all shaken together) to a whipped cream dispenser with an N2O cartridge to foam.  

Recommended Products

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Made this cocktail?

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