Name: Mai Thai
Prep time: 15 min
Cook time: 5 min
Total time: 35 min
Cuisine: Cocktail, Recipe, Rum
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

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

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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

Add all ingredients except ginger foam to a shaker
Add ice and shake until chilled.
Strain into a rocks glass over cracked ice and top with ginger foam (optional).
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.

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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! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.