A Prize-Winning Bartender Updates the Mai Tai Recipe


Nutrition

Cal/Serving: 84
Daily Value: 4%

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Sugar-Conscious, Kidney-Friendly, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat0g0%
Saturated0g0%
Carbs2g1%
Fiber0g0%
Sugars1g0%
Protein0g0%
Sodium1mg0%
Calcium2mg0%
Magnesium1mg0%
Potassium14mg0%
Iron0mg0%
Zinc0mg0%
Phosphorus2mg0%
Vitamin A5IU0%
Vitamin C3mg5%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg0%
Niacin (B3)0mg0%
Vitamin B60mg0%
Folic Acid (B9)1µg0%
Vitamin E0mg0%
Vitamin K0µg0%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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A Prize-Winning Bartender Updates the Mai Tai

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. 

INGREDIENTS

  • 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

DIRECTIONS

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.
 

Recipe Details

Servings: 1

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