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Key Lime Pie-Napple Mai Tai.
Created 5/27/2020
by KahunaKevin.com
(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.

Written by Kahuna Kevin —

Comments

Chris:

Looks great! Speaking of key lime, a lot of your drinks in vol. 1 and 2 require Stirring’s Key Lime, but it looks like they stopped making it. What is a good substitute for that? Was it just sweetened key lime juice? Thanks!

June 21, 2020

KK:

Chris, Stirring’s Key Lime was just clear sugar simple syrup with a slightly tart lime flavor. You could probably just make clear 2:1 Water/White Sugar simple syrup, then add enough key lime extract until there is a nice balance between sweetness and tartness, or even add the simple syrup to an jar, then add fresh lime peels to the syrup jar and let it infuse. Make sure to remove all bitter white pith from the inside of the peels. Strain the lime/simple syrup to remove the organics and test if there’s a good balance of sweet and tart. Supplement with key lime extract if needed. Most drinks used a small amount so there won’t be too much difference with home made. Cheers!

June 21, 2020

KK:

1:1 Water/Sugar ratio, not 2:1!

June 21, 2020

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