Marcia Selden has created a great variation on the classic ‘mai tai’ cocktail. It’s perfect for spring and the bruléed top gives it a unique flavor profile. If you are sadly lacking a sterno brulée gun, and can't borrow one from your neighbor, feel free to drink this one straight up without the flourish.
Tiki Tai Cocktail Recipe
2 oz Ron Zacapa 23
1 oz Orgeat
1 oz Pierre Ferrand Dry Curacao
1 oz Cointreau
1 oz Lemon Juice
1 oz Ruby Red Grapefruit Juice
1 Egg White
Mint and Edible Flowers, for garnish
Raw Sugar for Brulee
Mix rum, orgeat, curacao, cointreau, grapefruit juice, lemon juice and eggwhite in a cocktail shaker over ice. Shake for a full minute to agitate the eggwhite and create a frothy foam. Strain cocktail into a glass. Top with raw sugar and brulee top with a brulee torch. Garnish with edible flowers and mint. Enjoy!