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Harry Owens' recipe for a Mai Tai
As quoted in his autobiography, "Sweet Leilani" (Hula House, 1970):
2 ounces dark rum
2 ounces light rum
Dash of sugar syrup
1 ounce orange curacao
Dash of falernum
Dash of orgeat syrup
1 pineapple stick
1 maraschino cherry
Sprig of mint
Stick of raw sugar cane
Combine rums, sugar syrup and liqueurs in a glass. Add pineapple, cherry and mint sprig as garnish. Add sugar cane as a swizzle stick. |
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