Cocktail of the week: Farzi Café’s my tai – recipe
This take on the classic mai tai is currently on our Twisted Classics cocktail menu and features notes of almonds, croissants and lime pie. Homemade orgeat is enough for about 15 servings, but it keeps well in the fridge for up to four weeks and is a common ingredient in many tiki-style cocktails.
My tai1 portion
For the orgeat (optional)150ml almond milk150g caster sugar2½ml orange blossom water5ml almond extract
For the cocktail50ml good quality white rum - I use Bacardi Carta Blanca 20ml Orgeat (AKA Almond Syrup), homemade (see above and method) or store bought 25ml freshly squeezed lime juice 15ml pineapple juice, fresh, ideally 2 dashes plum bitters 1 lime slice, 1 pineapple slice or 1 almond cookie, to garnish< /p>
To make homemade orgeat, if desired, combine all ingredients in a carafe or bowl until the sugar dissolves, decant into a sterilized bottle and keep in the refrigerator for up to one month.
To prepare the drink, put everything in a shaker filled with ice, shake vigorously, then finely strain into a pette neck. Top with a slice of lime, a slice of pineapple, or if you're feeling adventurous, maybe an almond cookie.
Din Jusufi, Head Mixologist, and Engji Shala, Beverage Research and Development, Farzi Cafe, London SW1
This take on the classic mai tai is currently on our Twisted Classics cocktail menu and features notes of almonds, croissants and lime pie. Homemade orgeat is enough for about 15 servings, but it keeps well in the fridge for up to four weeks and is a common ingredient in many tiki-style cocktails.
My tai1 portion
For the orgeat (optional)150ml almond milk150g caster sugar2½ml orange blossom water5ml almond extract
For the cocktail50ml good quality white rum - I use Bacardi Carta Blanca 20ml Orgeat (AKA Almond Syrup), homemade (see above and method) or store bought 25ml freshly squeezed lime juice 15ml pineapple juice, fresh, ideally 2 dashes plum bitters 1 lime slice, 1 pineapple slice or 1 almond cookie, to garnish< /p>
To make homemade orgeat, if desired, combine all ingredients in a carafe or bowl until the sugar dissolves, decant into a sterilized bottle and keep in the refrigerator for up to one month.
To prepare the drink, put everything in a shaker filled with ice, shake vigorously, then finely strain into a pette neck. Top with a slice of lime, a slice of pineapple, or if you're feeling adventurous, maybe an almond cookie.
Din Jusufi, Head Mixologist, and Engji Shala, Beverage Research and Development, Farzi Cafe, London SW1
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