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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.



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


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.