A Prize-Winning Bartender Updates the Mai Tai Recipe
Daily Value: 4%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs, Sugar-Conscious
|Folic Acid (B9)||1µg||0%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Want to know what a world-class cocktail tastes like? From the first-ever Diageo World Class U.S. Ambassador Richard Gomez, the Two Cities Skirmish is what he calls a an updated version of the Mai Tai with tequila and gin. Gomez says the key to a Mai Tai, no matter what the spirits, is the layering: This drink starts out with a kick, but finishes light. Impress all your friends with some world-class mixology — we won't tell that you got it from a master bartender.
- 1/2 ounce Don Julio Añejo tequila
- 1/2 ounce Tanqueray No. TEN gin
- 1/8 ounce triple sec
- 3/8 ounce fresh lime juice
- 3/8 ounce BG Reynolds Orgeat
- mint, for garnish
Add all ingredients to a cocktail shaker filled with ice. Shake vigorously and strain into a rocks glass filled with crushed ice. Garnish with a lime shell and mint.