A rum-tastic S.O.S Mai Tai cocktail recipe from Shannon Mustipher – a spirits educator, cocktail consultant, and expert on the topic of rum and cane spirits.
Hamilton Jamaican Pot Still Black Rum
La Favorite Coeur de Canne Rhum Agricole Blanc
Rhum Clément Créole Shrubb
45ml pot still Jamaican rum
15ml rhum agricole blanc
15ml orange Curaçao
22.5ml fresh lime juice
For the garnish:
Flaming lime shell
Combine all ingredients in a shaker and add a handful of ice. Shake vigorously and pour all contents into a Collins glass and top with fresh pebbled ice. Garnish with a flaming lime shell.
To make the flaming lime shell, remove the flesh from the interior of a halved lime with a sharp knife, leaving the peel intact, to create a bowl or cup shape. Soak a sugar cube with 151-proof rum, add it to the empty lime shell, place the shell in the drink, and top with another splash of rum. Just before serving, carefully ignite with a chef’s torch or long match (do not use a lighter). Sprinkling ground cinnamon over the flame will create impressive, if brief, sparks.
Tiki: Modern Tropical Cocktails by Shannon Mustipher. Published by Universe Publishing. Photography by Noah Fecks. RRP £19.95. Out now.
READ MORE: Son of A Beach | Rum Cocktail