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Mai Tai Cocktail Bundle
The Mai Tai Cocktail Bundle puts together four serious bottles for the most famous tiki drink, the rum, lime, curaçao, and orgeat sour Trader Vic Bergeron created in Oakland in 1944. The foundation is Doctor Bird Jamaica Rum, from Two James Spirits in Detroit: pot still rum from Worthy Park, including six-year-old stocks, finished in Moscatel casks and bottled at 50% ABV, with the funk a proper Mai Tai needs. Pierre Ferrand Dry Curaçao, developed by Maison Ferrand's Alexandre Gabriel with drinks historian David Wondrich after more than forty trial recipes, brings Laraha bitter orange peel on a base of French brandy and Ferrand Cognac at 40% ABV, with far less sugar than a typical triple sec. Hamilton 151 Overproof Demerara Rum, bottled by Ed Hamilton from Diamond Distillery in Guyana at 75.5% ABV, is the float on top. Small Hand Foods Orgeat, made in the Bay Area by bartender Jennifer Colliau from California almonds, a few apricot kernels, organic cane sugar, orange flower water, and California brandy, supplies the real almond. Add fresh lime juice, shake with crushed ice, float the Hamilton, and garnish with mint and a spent lime shell.
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