Key Lime Pie-Napple Mai Tai - FREE RECIPE!
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Key Lime Pie-Napple Mai Tai.
(Needs mint in photo)
1.75 oz Pineapple Infused Rum (Plantation Stiggins')
1 oz Lime Juice (Fresh)
1/2 oz Dry Orange Curacao (Pierre Ferrand)
1/4 oz Demerara Rum (Lemon Hart 151)
1/4 oz Key Lime Liqueur (Kē Kē)
1/4 oz Orgeat Syrup (Giffard)
1 dash Angostura Bitters (Optional, but adds a really nice twist)
Prepare double rocks or whisky glass by spraying outside lip with Key Lime extract and coat with crushed animal crackers.
Shake all ingredients 10 seconds with ice, pour into the prepared glass. Top with ice if needed. Garnish with fresh mint, 1 spent lime shell and animal cracker.
Sip, lick the side of the glass and nibble the animal crackers for the best flavor combination. Cheers!
Thanks to bartender Matt Kelly at 1122 Speakeasy Paso Robles for the inspiration, who created a twist on the Ramos Gin Fizz called Key Lime Gin Fizz.