This Mai Tai is based on Plantation Black Cask 1651 Rum, which in my opinion is made for the Mai Tai, although the original Mai-Tai may just have the upper hand. 2 oz 60 ml Plantation Black Cask 1651 Rum, 40% ABV ½ oz 15 ml Pierre Ferrand Dry Curaçao Triple Sec ¼ oz 7.5 ml
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Classic Negroni 1 oz 30 ml Tanqueray No. 10 Gin 1 oz 30 ml Cocchi Vermouth di Torino (Sweet vermouth) 1 oz 30 ml Campari Bitter Add ice to a rocks glass and build the drink in the glass. Stir and garnish with a slice of orange. Negroni Carpano 1 oz 30 ml Tanqueray No.
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1¼ oz 40 ml Cocchi Vermouth di Torino (Sweet vermouth) 1¼ oz 40 ml Campari Bitter Top up San Pelligrino Wedge Orange Add sweet vermouth and bitter to the smaller half of a Boston Shaker. Half squeeze a wedge of a fresh orange into the glass. Half fill the second half of the shaker with
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1¼ oz 40 ml Cocchi Vermouth di Torino (Sweet vermouth) 1¼ oz 40 ml Campari Bitter Wedge Orange Add the sweet vermouth (Torino) and bitter liqueur (Milano) to a rocks glass. Add 2 – 4 ice cubes and add an orange wedge giving it a half squeeze. Stir.

1 oz 30 ml Myer’s Original Dark Jamaican Rum 1 oz 30 ml Clément Rhum Vieux Agricole VSOP ½ oz 15 ml Pierre Ferrand Dry Curaçao Triple Sec ¼ oz 7.5 ml Orgeat 1 oz 30 ml Fresh lime juice 1 tsp 5 ml Bar syrup 1 dash 1 dash Dale DeGroff’s Pimento Bitters (optional)
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My recipe for the Zombie is based on the original Don the Beachcomber’s Zombie recipe from 1934 as discovered by Jeff “Beachbum” Berry, but replaces the grenadine with freshly pressed pomegranate juice and simple syrup to add an extra dimension to the Zombie. 1 ½ oz 45 ml** Myer’s Original Dark Jamaican Rum, 40% ABV
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