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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.


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


    • 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


     Scott Kallstrand