Orchard Mai Tai

Name: Orchard Mai Tai
Ingredients: 1 1/4 ounces bonded apple brandy; 1 ounce overproof Cognac, preferably Pierre Ferrand 1840; 3/4 ounce orgeat (almond-flavored syrup); 1/2 ounce fresh lemon juice; 1 teaspoon St. Elizabeth allspice dram (rum-based allspice liqueur); 1/2 teaspoon Rich Simple Syrup; 1/2 teaspoon fresh ginger juice (from a 1/2-inch piece of grated ginger pressed through a fine strainer); Ice cubes, plus crushed ice for serving; 3 thin red apple slices, for garnish

9 ingredients

3 steps

Ingredients

1 1/4 ounces bonded apple brandy
1 ounce overproof Cognac, preferably Pierre Ferrand 1840
3/4 ounce orgeat (almond-flavored syrup)
1/2 ounce fresh lemon juice
1 teaspoon St. Elizabeth allspice dram (rum-based allspice liqueur)
1/2 teaspoon Rich Simple Syrup
1/2 teaspoon fresh ginger juice (from a 1/2-inch piece of grated ginger pressed through a fine strainer)
Ice cubes, plus crushed ice for serving
3 thin red apple slices, for garnish

Directions

1

In a cocktail shaker, combine all of the ingredients except the ice and garnish.
2

Fill the shaker with ice cubes and shake well.
3

Strain into a chilled, crushed-ice-filled double rocks glass, top with more crushed ice and garnish with the apple slices.