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All cocktails Rye Tai

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Rye Tai

Anytime · Frappé · Tiki/tropical

4.2 30 ratings

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Ingredients

2 oz Rye whiskey 50% abv
1/2 oz Orgeat syrup
1/6 oz Amaro (e.g. Montenegro)
1/6 oz Licor 43
3/4 oz Pineapple juice
3/4 oz Lemon juice
7 dash Aromatic bitters

How to make

Serve in a double old-fashioned

Prepare

  1. 1 Select and pre-chill a DOUBLE OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of pineapple wedge.

Method

  1. 3 SHAKE first 6 ingredients with ice.
  2. 4 STRAIN into glass filled with crushed ice.
  3. 5 FLOAT dashes of aromatic bitters.

Garnish

  1. 6 Garnish with pineapple wedge on rim.

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Flavour profile

50.0% alc./vol. · 1.9 standard drinks · 222 calories

History

A riff on a classic Mai Tai, this rye whiskey cocktail has pineapple, citrus and herbal notes.

Adapted from a recipe created in 2017 by Nick Brown at The Spaniard in Manhattan, New York City, and influenced by the Rye Tai served at the Claremont in Oakland, California, which Paul Stubblebine, a fellow Discerning Drinker, brought to my attention and suggested adding Licor 43. Rye Tai 2 oz Rye whiskey ¾ oz Orgeat syrup ¾ oz Pineapple juice ¾ oz Lemon juice Top with 6-10 dashes of Angostura bitters. The original "Rye-Tai" was perhaps created by Sother Teague and is included in his 2018 book I'm Just Here for the Drinks. Rye-Tai 1 oz fresh lime juice .5 oz orgeat .5 oz Cointreau 1 oz Rittenhouse Rye 1 oz Old Overholt Rye

Created by Nick Brown