javari mai tai

1 oz Cachaça (Seleta Gold)
1 oz Pisco (Macchu Pisco)
3/4 oz Lime Juice
1/2 oz Orange Liqueur (Van der Hum)
1/2 oz Orgeat (BG Reynolds)

Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a spent half lime shell and mint sprigs.

About 3 weeks ago, after participating in the Puka Punch Challenge, I was game to try the next Instagram-driven Tiki-themed event. That theme was for the Mai Tai. Instead of following the ingredients to the letter (and island) as I did in the Puka Punch, I decided to move beyond the classic rum-based Mai Tai. Recapping the variations that I have had, there were the tequila Pinky Gonzalez, whiskey Bluegrass Mai Tai, fortified wine Sherry Mai Tai, rum and mezcal Tia Mia, and bitters Stormy and Bitter Mai Tais. And there was also the Nuclear Daiquiri cocktail-based Bikini Atoll, so there was a lot of ground already covered. In thinking of what might work well with lime juice and the other ingredients, I remembered a pisco and cachaça pairing I did in the Loreto Swizzle where the funky grape flavors of one spirit complemented the funky grassy flavors of the other. Therefore, I concocted the Javari Mai Tai named after the river valley separating Peru and Brazil.
The Javari Mai Tai began with mint aromas from the garnish. Lime and orange notes on the sip stayed true to the Mai Tai feel. The swallow though was grassy, earthy, nutty, and funky with a tart lime finish. Overall, the combination was a win, and it was not too distant from many rhum agricole-containing Mai Tai concepts out there. Depending on the pisco, the drink could take an earthier or a more floral direction as well.