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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The Flower Power Sour Recipe:
In this sour cocktail, white rum provides the base, pineapple and lemon juices add tartness, and red bitters floated on top add balance and visual appeal.
The Painkiller Recipe:
This classic tiki cocktail can be made with different rums at varying strengths. Get the recipe and learn how to make it here!
The Daisy de Santiago:
In layman's terms, the Daisy de Santiago is a fizzy Daiquiri served over ice with a splash of yellow Chartreuse. Check it out here!
Turtledove:
The Turtledove leans into the Daiquiri's spicy side with a touch of allspice dram for a warming holiday feeling. Check it out here!
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!
