Just in time for Mother’s Day brunch, this delicious cocktail comes with its own mini bouquet. This version of the Mai Tai gets a yummy complexity from the Barrel Rested rum.

1 oz each of Copalli White and Barrel Rested Rum
¾ oz Lime juice
½ oz Cointreau
½ oz Almond Syryp


Shake all ingredients with ice, and strain over crushed ice in an old-fashioned double glass. Garnish with mint and an edible flower.

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