mai tai spritz

1/2 oz Lime Juice
1/2 oz Orgeat
1/2 oz Pierre Ferrand Dry Curaçao
1 oz Denizen's Merchant Reserve Rum

Refrigerate the mix to cool and pour into a chilled Collins glass with 4 oz brut Champagne (Willm Blanc de Blancs). Fill with ice and garnish with a lime wheel and mint sprig (I added a nasturtium as well).
Two Sundays ago, I decided to make a recipe that I had spotted while reading Talia Biaocchi and Leslie Pariseau's Spritz book. The drink that I chose was the Mai Tai Spritz crafted by Martin Cate at San Francisco's Smuggler's Cove. In order to avoid dilution dampening the flavors, the recipe called for the ingredients to be pre-chilled. Once built, the Spritz shared a lime, mint, and floral bouquet to the nose. Next, a crisp carbonated lime sip offered a creaminess from the orgeat, and the swallow began with rum, orange, and nutty flavors and ended with a white wine note. Overall, a rather light and refreshing Mai Tai riff.