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.
- 2 parts Rye whiskey
- ¾ part Orgeat
- ¾ part Pineapple juice
- ¾ part Lemon juice
- 8 dashes Aromatic bitters
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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- Rye Tai recipe at Imbibe magazine