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Smuggler's Cove Mai Tai - Legendary

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Martin Cate's Smugglers Cove is a legendary Tiki Bar in San Francisco and his Mai Tai is equally legendary, just give it a try yourself!
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Recipe
Martin Cate’s Mai Tai
2oz (60ml) Blended Aged Rum
1/2oz (15ml) Dry Curaçao
1/2oz (15ml) Smuggler's Cove Orgeat
1/4oz (7.5ml) Mai Tai Rich Simple Syrup
3/4oz (20ml) Lime Juice
Spent Lime Shell and Mint Sprig Garnish
For Smuggler's Cove Orgeat
1 pound blanched almonds (3 1/2 to 4 cups)
4 cups water
5 cups white granulated sugar
1/4 teaspoon rose water
1/4 teaspoon orange flower water
2 teaspoons column still lightly aged rum
Add almonds and water to a large pot and bring to a boil. Then strain the almonds and set aside. Reserve the Almond Water Separately.
Add 2 Cups of the almonds to a food processor and process into small rice sized pieces. Slowly add around 11oz of the almond water to the almonds and blend until fully combined into a slurry or paste.
Allow the paste to cool after which put the paste into a nut milk bag or cheesecloth and squeeze the liquid from the paste into a pot. With this done measure twice the amount of sugar as almond milk (you're making a 2:1 syrup here) and add all to a pot over low heat and stir until sugar is fully dissolved. Remove from heat, allow to cool and then add orange flower water, rose water and rum
🍸 Top tools we recommend 🥄
Our Glassware in Collaboration Amehla
Support 🙏
🏆 Top Videos!
#educatedbarfly #theeducatedbarfly #cocktail #cocktailrecipe #cocktails #howtomakecocktails
Recipe
Martin Cate’s Mai Tai
2oz (60ml) Blended Aged Rum
1/2oz (15ml) Dry Curaçao
1/2oz (15ml) Smuggler's Cove Orgeat
1/4oz (7.5ml) Mai Tai Rich Simple Syrup
3/4oz (20ml) Lime Juice
Spent Lime Shell and Mint Sprig Garnish
For Smuggler's Cove Orgeat
1 pound blanched almonds (3 1/2 to 4 cups)
4 cups water
5 cups white granulated sugar
1/4 teaspoon rose water
1/4 teaspoon orange flower water
2 teaspoons column still lightly aged rum
Add almonds and water to a large pot and bring to a boil. Then strain the almonds and set aside. Reserve the Almond Water Separately.
Add 2 Cups of the almonds to a food processor and process into small rice sized pieces. Slowly add around 11oz of the almond water to the almonds and blend until fully combined into a slurry or paste.
Allow the paste to cool after which put the paste into a nut milk bag or cheesecloth and squeeze the liquid from the paste into a pot. With this done measure twice the amount of sugar as almond milk (you're making a 2:1 syrup here) and add all to a pot over low heat and stir until sugar is fully dissolved. Remove from heat, allow to cool and then add orange flower water, rose water and rum
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