Mai Tongue Tai

Mai Tongue Tai


Shake all ingredients together in a Boston shaker.

Pour over ice.

Garnish with dehydrated orange and cinnamon stick.

Tips from Max Hart, Bikini’s mixologist consultant: A common holiday cocktail, the Mai Tai needed some reinvention for Bikini. We took inspiration from Indonesia’s rich history as one of the worlds hubs in the Spice Trade. To make the red wine syrup, use some leftover red

wine, adding loads of cinnamon, nutmeg, allspice, clove and star anise and orange zest and reducing over heat into a wine syrup. Chill before use. Mai Tongue Tai can be paired with some meat and seafood, so it is the perfect cocktail to enjoy during a dinner party.

Recipe courtesy of Bikini.

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