How to make a Clarified Coconut Mai Tai Spritz cocktail
From our resident mixologist, Jack at Scottish Mixology included in our Monthly Gin Club, is this challenging cocktail. It's a gin based Mai Tai that's been clarified and lengthened.
The lovely gin from Strathearn is the base of this one. Smooth and sweet, its got a classic juniper led profile and has quite a peppery sherbet finish. With that in mind, he felt like that would work well and hold up in a Mai Tai. Being the difficult drink in the pack, he's leveraged the maillard reaction with his blowtorch, crafted a tasty orgeat and clarified it with some extra tropical flavour in the form of ice cream and then lengthened it with some zingy lemon mixer from Two Keys.
A great classic gin that goes equally well with tonic as it does in a cocktail.
If you want to try four great gins like this every month then come and join our monthly gin club. Or if you want to give them as a fantastic gift then check out our gin gift boxes.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
🍸 50ml Strathearn gin
🍸 20ml @Holyrooddistillery Blood Orange & Fennel liqueur
🍸 20ml Coconut & Cashew Orgeat*
🍸 20ml Juice from coconut sugar brûléed limes
🍸 1 tbsp coconut ice cream
🍸 50ml @twokeysdrinks lemon mixer
*2:1 sugar syrup infused with toasted coconut, coconut water, pineapple, toasted cashews and orange blossom
🍸 Dice a lime and cover in coconut sugar. Brulee with a blow torch until blackened and add to a sealable jar.
🍸 Add all other ingredients except bitter lemon and muddle limes to extract juice
🍸 Seal and give a good shake. Leave at room temperature for 3 days, shaking intermittently
🍸 Prime a coffee filter with boiling water, discard the water and using the same filter, pour over the jar contents. Leave for 12 hours. Place in fridge when finished.
🍸 Fill a tumbler with ice, pour over your filtered drink and top with bitter lemon.
🍸 Garnish with pineapple fronds and a straw.