Well, I guess that lots of posts right now are about pumpkin spice, bourbon, applejack and other nice things associated with fall. However, a couple of days ago I made this delicious twist on the Mai Tai that I just have to share. My friend Helena "Tiare" Olsen who runs the blog A Mountain of Crushed Ice swears by the combination of coffee and pineapple - and now I can wholeheartedly agree.
Unfortunately, some of these ingredients can be difficult to find (they're worth the effort), but in that case feel free to experiment with your own coffee- and pineapple-infused rums - I'm sure there are lots of recipes around.
Coffee Pineapple Mai Tai
1 oz Plantation Pineapple rum
1 oz La Colombe Different Drum coffee rum
1 oz freshly squeezed lime juice
1/2 oz Pierre Ferrand Dry Curacao
1/4 oz Latitude 29 Orgeat
1/4 oz simple syrup
1/2 oz Lemon Hart Demerara rum 151 proof (optional)
Shake all ingredients with ice, strain into a Double Old Fashioned-glass or tiki tumbler filled with crushed ice. Garnish with a spent lime half and a mint sprig, serve with a straw. Float the Lemon Hart rum (optional).
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