Spicy Mai Tai
A spicy variation on a classic rum-forward Mai Tai. The addition of chilli liqueur and cinnamon syrup shifts the profile away from the tropical fruitiness of a standard Mai Tai toward something sharper and more savory.
Credit: Steve the Bartender, 2026
INGREDIENTS
- 30 ml Jamaican rum
- 30 ml mezcal
- 22.5 ml Threefold Chilli Liqueur
- 7.5 ml dry curacao
- 30 ml lime juice
- 7.5 ml orgeat
- 7.5 ml cinnamon syrup
METHOD
- In a cocktail shaker, add all ingredients
- Briefly shake with ice
- Strain over pebble ice into an old fashioned glass
- Garnish with a mint sprig
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