Superette Happy Hour: Bikini's Mai Tongue Tai

Dreaming of a mid-year escape to Bali? Us too. Bikini is one of our fave hotspots when there so we’re satisfying the craving with their epic Mai Tongue Tai for our Friday night drinks.

Bikini_My-Tongue-Tai-1

 

INGREDIENTS | Serves 1 

45 ml Captain Morgan Spiced Rum

10 ml Cointreau

30 ml homemade red wine syrup*

20 ml Lemon juice

 

To Serve

Dehydrated orange slice

Cinnamon stick

 

METHOD 

To make the red wine syrup, use some leftover red wine, adding loads of cinnamon, nutmeg, allspice, clove and star anise and orange zest and reducing over heat into a wine syrup. Chill before use. 

Shake all ingredients together in a Boston shaker and pour over ice, garnish with dehydrated orange and cinnamon stick. 

 

Tip from Max Hart, Bikini’s mixologist consultant: A common holiday cocktail, the Mai Tai needed some reinvention for Bikini. We took inspiration from Indonesia’s rich history as one of the worlds hubs in the Spice Trade. Mai Tongue Tai can be paired with some meat and seafood, so it is the perfect cocktail to enjoy during a dinner party.

 
Recipe courtesy of Bikini