I’ve been making these for a bit now, and I don’t want to forget the recipe, so I’m writing it down here to have a canonical record of this drink. Necessity is the mother of invention, so they say, and this cocktail was born out of a lack of both proper orgeat and proper orange liqueur. It started as an attempt at a Mai Tai in absence of the traditional almond syrup (surprisingly hard to come by here in the maritime provinces) and then further evolved when I ran low on Cointreau and decided to cut the dregs 50/50 with Blue Curaçao.
The result is a Mai Tai-adjacent libation with a striking bluish-green colouration that, when served over crushed ice, I think is quite reminiscent of sea glass.
Ingredients
2 ounces white rum
1/4 ounces Amaretto
1/4 ounces Blue Curaçao
1/4 ounces Cointreau
1 ounce lime juice
1/4 ounce maple syrup
Steps
Combine all ingredients in a shaker with ice and shake until well-chilled.
Strain into a glass of crushed ice
Optionally garnish with a sprig of pineapple mint