The Dead Man's Mai Tai Is a Liquid Vacation for the Landlocked
If you're like us, and the prospect of a looming winter already has you pining for that Caribbean vacation you totally can't afford, Drinks Made Easy has you covered. Well, sort of -- it's not a plane ticket, but it is a simple cocktail recipe for a Dead Man's Mai Tai, an autumnal take on a familiar tropical classic. So basically just as good! Coconut rum? Check. Dark rum? Check. And because we're pretty sure that's enough rum to get you interested, you should probably go watch the video and learn how to make it already.
Dead Man's Mai Tai
- 1½ ounces coconut rum
- ½ ounce lime juice
- 2 ounces cinnamon simple syrup (1 cup water, 1 cup sugar, 5 broken cinnamon sticks)
- 2 ounces apple juice concentrate
- 12 ounces sparkling water or seltzer
- ½ ounce dark rum, to float
- 3 dashes Angostura bitters
- Apple slices, to garnish
- Make the cinnamon simple syrup: In a small pot, combine the water and the broken cinnamon sticks. Heat to a boil and take it off the stove. Strain the mixture through a fine-mesh strainer to extract the solids, measure the remaining liquid by volume, and add an equivalent amount of sugar. Stir or shake until fully combined, and set aside.
- Make the cinnamon apple cider: In a Mason jar or other sealable container, combine 2 ounces of the cinnamon simple syrup, the apple juice concentrate, and sparkling water. Cover and gently agitate to combine.
- In a highball glass filled with ice, combine the coconut rum, lime juice, and sparkling cinnamon apple cider, leaving approximately 2 inches of room at the top of the glass.
- Float dark rum to the rim of the glass and add 3 dashes of Angostura bitters. Garnish with a sliced apple, and serve.
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