Mai Tai Royal

Adapted from a recipe by Dale DeGroff, director of cocktail arts at the Halekulani Hotel, Honolulu, Hawaii

  • 3/4 ounce añejo rum
  • 1/2 ounce orange Curaçao
  • 1/2 ounce orgeat syrup
  • 1/4 ounce fresh lime juice
  • 3 ounces chilled Champagne
  • 1 lime wedge, for garnish

Pour all of the ingredients into an ice-filled mixing glass and stir gently to avoid losing bubbles from the Champagne. Strain into a chilled Champagne flute and add the garnish.

Published on July 12, 2010
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Dylan Garret

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