Rye Tai

The endless Mai Tai riffs continue - this time reach for a good spicy rye whiskey and fresh pineapple juice. This riff from Nick Brown is capped with a heavy dose of aromatic bitters.

Ingredients:

• ¾ oz Almond Orgeat Syrup
• 2 oz rye whiskey
  
• ¾ oz pineapple juice
  
• ¾ oz lemon juice
• 5-6 dashes aromatic bitters

Instructions:

• Add all ingredients except bitters to a cocktail shaker
• Add ice and shake hard for 10 seconds
• Strain into a chilled highball glass
  
• Top with aromatic bitters
• Garnish with fresh mint and pineapple

Photo:

 Scott Kallstrand