bluegrass mai tai

1 oz Bourbon (Wild Turkey 81)
1 oz Bonded Rye (Rittenhouse 100)
1/2 oz Grand Marnier
1/2 oz Orgeat (B.G. Reynolds)
1 oz Lemon Juice

Shake with ice and strain into an Old Fashioned glass filled with crushed ice. Garnish with a mint sprig.

Two Mondays ago, we decided to make the Bluegrass Mai Tai created by Smuggler's Cove bartender Marco Dionysos. The recipe was presented in Food & Wine: Cocktails 2012 as part of a progression from the classic 1944 Trader Vic Mai Tai, and this whiskey version seemed tempting especially after recalling the success of tequila-based Mai Tai, the Pinky Gonzalez. Marco most likely switched the citrus from lime to lemon to be more complementary with the whiskeys in the drink.
The Bluegrass Mai Tai's mint garnish contributed to the bouquet that contained a passion fruit-like note from the lemon, Grand Marnier, and Bourbon. The sip showcased the lemon, orange, and malt, and the swallow offered the whiskey and tart lemon notes that were balanced by the orgeat's rich almond flavors.