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.