To celebrate the start of National Rum Week, who better to turn to than Tristan Stephenson and his book Rum Revolution for a classic rum cocktail recipe...
55 ml/2 fl . oz. Wray & Nephew 17-year-old substitute blend or use Extra-aged pot-still rum
25 ml/1 fl . oz. lime juice
10 ml/2 teaspoons Pierre Ferrand
dry orange curacao
10 ml/2 teaspoons rock candy syrup
10 ml/2 teaspoons Orgeat
Wray & Nephew 17-year-old substitute blends (mix in equal parts):
For a fruity and spicy Mai Tai: Banks 5-Year-Old and Plantation Original Dark
For a full-bodied, vegetal Mai Tai: El Dorado 15-Year-Old and Saint James Rhum Vieux
For an aromatic and waxy Mai Tai: Depaz Hors d’age 2002 Vintage and Doorly’s 12-Year-Old
You can swizzle this drink straight in the glass if you prefer, but the proper way is to shake it. Add the ingredients to a cocktail shaker along with 200 g (7 oz.) of crushed ice. If your ice is a little wet, it’s worth putting it through a salad spinner to dry it out first as this will limit the dilution of the finished drink. Shake well, then pour the entire contents of the shaker into a large rocks glass. Use the spent lime shell to garnish the top, and add a sprig of mint to decorate.
If you love rum, then you need to check out The Curious Bartender's Rum Revolution by Tristan Stephenson.