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Make This: Earls Kitchen + Bar's Sunset Mai Tai

Beverage Director Cameron Bogue teams up with Kelsey Ramage and Iain Griffiths, two conscientious bartenders from Toronto's Trash Tiki, for a sustainable cocktail that repurposes avocado pits.

make-this-earls-sunset-mai-tai

Ingredients 

0.25 oz. housemade ginger syrup
0.75 oz. toasted avocado nut orgeat (recipe here)
0.75 oz. freshly squeezed lime juice
0.5 oz. triple sec
1.5 oz. Appleton Estate V/X 
2 dashes pineapple and anise bitters

Method

In a mixing glass, add the ginger syrup, toasted avocado nut orgeat, freshly squeezed lime juice, triple sec, Appleton Estate V/X rum and 2 dashes of pineapple and anise bitters.

Pack the mixing glass with ice, and top with a stainless steel shaking tin. Shake vigorously 12 times to mix ingredients.

Use a strainer and pour over fresh ice in a mai tai glass. Garnish with a cherry, half wheel orange and mint sprig.

earls.ca

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