Photograph byGrant Cornett Food Styling by Maggie Ruggiero Prop Styling by Noemi Bonazzi
Final Fantasy: Daydream Desserts
Mai Tai Cocktail
Cocktails & Beverages from Issue 13 - Summer 2018 – The Getaway issue
Double fantasy. (pictured left)
Gather Journal
Mai Tai Cocktail
Even those with the most conservative palates at the table will abandon their inhibitions at the bar. The Lunar Tidepool by Sam Anderson, beverage director at Mission Chinese, whose fantasy lies in its inventive flavors, and L.A. bartender Gabriella Mlynarczyk’s halo halo-inspired take on a Mai Tai, are an invitation to do just that.
Even those with the most conservative palates at the table will abandon their inhibitions at the bar. The Lunar Tidepool by Sam Anderson, beverage director at Mission Chinese, whose fantasy lies in its inventive flavors, and L.A. bartender Gabriella Mlynarczyk’s halo halo-inspired take on a Mai Tai, are an invitation to do just that.
makes 1 cocktail (pictured left)
- 1½ oz white rum (we like Denizen)
- ¾ oz Kalani coconut liqueur
- ½ oz 5-spice orgeat*
- 1 oz Alfonso mango purée (can be found at Indian markets)
- 1 oz lime juice
- pinch Maldon smoked salt
- culinary perfume spritz of Aftelier lemongrass aroma (at aftelier.com)
- for garnish (optional), fruity bits (we used blue pea tea-dyed nata de coco, ube-painted star fruit, mandarin, and a mint sprig)
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1
Shake all ingredients in a shaker without ice for 5 seconds. Pour over crushed ice. Garnish how you see fit.
*Orgeat: Blend 1 (8 oz) can condensed coconut milk, 1 cup boiling water, ½ cup simple syrup, ½ oz orange flower water, ½ oz vodka and 1 Tbsp 5-spice powder in a blender on high for 30 seconds. Chill completely.
