The Story Behind The Five-Spiced Mai Tai
The classic Mai Tai always makes me feel like I’m on a beach somewhere. This variation has a tropical twist, made with a five-spice-infused syrup that combines Szechuan pepper, star anise, cinnamon, cloves, and a little fennel seed.
I also use some orange juice in this concoction to add sweetness. I balance it with aromatic bitters on top, in place of dark rum.
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More Rum Recipes To Explore
The Spiked Cherry Limeade Recipe:
Light rum marries perfectly with cherry and lime to create a delicious Caribbean riff on a classic summer drink. Perfect for your next warm-weather party.
Shannon Mustipher’s La Floridita Daiquiri Recipe:
Made famous by Bar La Floridita, this Daiquiri is light and refreshing, and a great introduction to the rum category.
Shannon Mustipher’s Barbadian Rum Punch Recipe:
This punch was among the most popular libations in the American colonies, and calls for a mix of bold rum, sugar, citrus, and tea.
The Tiki Bonfire Cocktail:
This tiki cocktail uses two types of rum and several fruit juices, yet maintains its bright, balanced flavors. Learn how to make it with this easy recipe.
The Amaro di Cocco Recipe:
This mashup of two very different cocktails from Boston's Shore Leave proves that tiki doesn’t have to be synonymous with overly sweet.
The Coco-Raspberry Colada Recipe:
A cross between a Daiquiri and a Pina Colada, this easy rum cocktail makes good use of fresh raspberries. Learn how to make it with this recipe!
