Rye Tai

Rye Tai cocktail with rye whiskey, orgeat, pineapple juice, lemon juice, and Angostura bitters

The Rye Tai is a riff on (you guessed it!) the classic Mai Tai, with rye whiskey in place of rum and pineapple lengthening the drink in place of the usual curaçao. It’s the creation of Nick Brown at NYC’s The Spaniard.

Ingredients

Instructions

Shake everything (except the bitters) with ice. Strain into a tall glass filled with crushed or pebble ice. Top with the bitters, and garnish with a pineapple wedge or leaves.

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