The Wolf of Main Street

by Jason Kindness, Managing Partner, Kai Bar, East Greenwich

The orgeat syrup in this cocktail is a great one for the home tiki bar, combining three flavors in one easy pour.

Photography By Chip Riegel | March 21, 2017


Combine liquid ingredients in a bar tin with ice; shake vigorously for 15 seconds. Strain into a tiki mug (or highball glass) filled with fresh ice and garnish with mint. Yields 1 cocktail.

* Coconut-miso orgeat syrup: Whisk 7 ounces unsweetened coconut milk, 5 ounces Giffard Orgeat Syrup (available at most well-stocked liquor stores) and 1⁄2 teaspoon of red miso paste (optional) until thoroughly blended. Pour into a clean bottle and refrigerate up to 5 days. (Enough for 6 cocktails.)


  • 2 ounces Thomas Tew Rum
  • 2 ounces coconut-miso orgeat syrup*
  • 1 ounce fresh-pressed lime juice
  • 2 dashes Angostura Bitters
  • Fresh mint sprig for garnish
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