Willa Van Nostrand, Little Bitte + World’s Fair Gallery, Providence
Bitte Mai Tai
Ingredients
Ingredients
- 1½ ounces dark rum (I like Hamilton)
- ¾ ounce white rum
- ¾ ounce orgeat*
- ½ ounce fresh lime juice
- ¼ ounce dry curaçao (or triple sec)
- 4 dashes Lavender Leaf Tincture** (or Angostura lavender bitters)
Garnish
- Fresh mint sprig for garnish
- Pink peppercorns for garnish
- Candied pear with edible blossoms for optional garnish (see recipe)
Notes
In a bar tin, add liquid ingredients, ice, shake vigorously for 15 seconds, pour over fresh ice and garnish with fresh mint and a few pink peppercorns. Makes 1 cocktail.
*Orgeat: Add 2 cups raw almonds to a food processor and coarsely chop. Add contents to medium saucepot with 4 cups water and 1 cup raw sugar over low heat and stir until sugar is dissolved, about 15 minutes. Cool to room temperature, fine-strain, discard solids. Add 2 drops orange blossom water, stir and fine strain again into a jar. Refrigerate up to 1 month.
**Fresh Lavender Leaf Tincture: Place ¼ cup fresh organic lavender leaves (trimmed of woody stems) in a clean pint jar; add 1 cup neutral spirit (organic vodka or grain alcohol) to fully cover. Seal tightly and store in a cool, dark place for 4–5 days. Strain through a fine-mesh strainer or cheesecloth into a clean bottle and discard solids. Store in a cool dark place. Best if used within 1 year.
Willa Van Nostrand is an award-winning mixologist, beverage consultant, artist and owner of Little Bitte Artisanal Cocktails and World’s Fair Gallery. Visit her at LittleBitte.com.
