A BLOG FROM THE DEWBERRY

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A BLOG FROM THE DEWBERRY

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A Crowd-pleasing Cocktail for Fall

A Crowd-pleasing Cocktail for Fall

October 01, 2018

Our signature Mai-Tai is a classic, all-season thirst quencher

“Classic cocktails are classic for a reason,” says Beverage Director Ryan Casey, “so we try to celebrate and not mess with the recipe much. We do, however, jazz up the presentation with new twists and updated techniques.”

In this recipe, we blend three different types of rum to add depth and complexity, but our Dewberry Plantation single-barrel is the backbone. It’s a Haitian Rhum agricole—intense, rich and lightly smoky, with notes of vanilla and ripe citrus and finishes of tropical fruits like mango and pineapple. We also use Barbencourt 8 year, another Haitian Rhum, and a tiny bit of overproof Jamaican rum.

 For the presentation, we like to go big on garnish: we use a dehydrated lime coin and fresh-picked edible flowers from our culinary garden, plus a few large sprigs of mint, then shave a bit of Marcona almond over the top. That particular step highlights the orgeat—a fancy word for almond syrup, it’s one of the traditional ingredients that makes a Mai-Tai a Mai-Tai.

 Enjoy! And, please, don’t be shy about sharing shots of your Mai-Tai’s with us on Instagram or Facebook at @thedewberrycharleston.

 

THE DEWBERRY MAI-TAI  

2       parts       Dewberry Private label Haitian XO

½      part        Rhum Barbencourt 8 year

½      part        Plantation O.F.T.D.

¾      part         Lime Juice

½      part        Orgeat

¼      part         Simple Syrup

 

Combine ingredients in a shaker tin and shake with ice. Strain over crushed ice.