Lakeside Mai Tai - #smithlakecocktail

Mai Tai recipe submitted by readers Tamara & Michael Sansbury

Today was an off and on rainy day on the lake, so a perfect one to kick back on the covered deck with a cocktail and relax with a good book or just enjoy the scenery and the sounds of the refreshing summer rain! We were so glad to see this fun photo pop up in our Instagram DMs at just the right time, so we requested the recipe. It just so happens we borrowed 2 ingredients from a neighbor with a well-stocked bar, and now it’s evening and here we are making our own, thanks to readers Tamara & Michael Sansbury.

INGREDIENTS
1 oz Jamaican rum
1 oz rhum Agricole
1/2 oz dry curaçao
1/2 oz orgeat syrup (an almond cocktail syrup that you can buy at most fine liquor stores or if you are super fancy, make your own at home - see recipe below)
1 oz fresh lime
fresh mint sprigs to garnish

INSTRUCTIONS
​Shake, strain, drink, repeat! 🍹🍹

Drink responsibly and enjoy! CHEERS!

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​ORGEAT SYRUP
​from liquor.com

​INGREDIENTS
2 cups blanched almonds
1 1/2 cups sugar
1 1/4 cups water
1 oz brandy
1/2 t orange flower water (or rose water)
​
​INSTRUCTIONS
• Pulse almonds in a food processor until finely ground. Set aside.
• Combine the sugar and water in a pot over medium heat and stir until sugar dissolves. Boil the syrup for 3 minutes, then add the ground almonds.
• Turn the heat to low and simmer for another 3 minutes, then slowly increase the temp to medium-high. Just before it starts to boil, remove it from
the heat and cover.
• Let covered nut mixture infuse for 3-8 hours. Strain it through about 2 layers of cheesecloth, discarding the ground almonds for another use.
• Stir brandy & orange flower water into syrup
• Use a cocktail funnel to pour orgeat into a jar. Seal and store in the fridge for about 2 weeks.

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