Rio Mai Tai

The Rio Mai Tai is an original creation of mine, which gives the traditional 1944 mai tai a Brazilian twist by substituting Avua Amburana cachaça for the usual blend of Jamaican and Martinique rums. I also made a cashew fruit (caju) syrup to use in place of the orgeat.

Cachaça gives this drink an earthier and vegetal flavor. Since the cachaça I used was aged in Brazilian Amburana wood, the spirit picks up almost a cinnamon like flavor from the barrel.

Type of Glassware

Mai Tai or Double Old Fashioned Glass

Ingredients

• 2 oz. / 60 ml Avua Amburana Cachaça
• .75 oz. / 22 ml Lime/Limon Juice
• .5 oz. / 15 ml Cashew fruit (caju) syrup (instead of the typical orgeat syrup)
• .5 oz. / 15 ml Orange Liqueur

Instructions

Step 1: Make the Cashew fruit (caju) syrup by combining a cup of cashew/caju concentrate to a cup and a half of sugar in a saucepan. Bring to a boil and then simmer until the sugar is dissolved. Allow the mixture to cool.
Step 2: Combine the cachaca, lime/limon juice, cashew syrup and orange liqueur in a shaker tin, and whip shake with pebble ice.
Step 3: Dirty pour over fresh pebble ice into a mai tai or double old fashioned glass.
Step 4: Garnish with a spent lime shell, upside down, with a few cashews inside.

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Rio Mai Tai

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Prep Time: 3 minutes minutes

Total Time: 3 minutes minutes

5 from 1 vote

Course: Drinks

Cuisine: Polynesian

Keyword: Avua Amburana Cachaça, Limon Juice, Mai Tai, Orange Liqueur

Servings: 1

Author: Bonnie Mellott

Escape to tropical bliss with the Rio Mai Tai, a vibrant cocktail that captures the essence of Rio with its rich flavors and refreshing zest.

Equipment

• Mai Tai or Double Old Fashioned Glass

Ingredients

• 2 oz. / 60 ml Avua Amburana Cachaça
• .75 oz. / 22 ml Lime/Limon Juice
• .5 oz. / 15 ml Cashew fruit caju syrup (instead of the typical orgeat syrup)
• .5 oz. / 15 ml Orange Liqueur

See also  Pineapple Lemon Drop Sour

Instructions

• Step 1: Make the Cashew fruit (caju) syrup by combining a cup of cashew/caju concentrate to a cup and a half of sugar in a saucepan. Bring to a boil and then simmer until the sugar is dissolved. Allow the mixture to cool.
• Step 2: Combine the cachaca, lime/limon juice, cashew syrup and orange liqueur in a shaker tin, and whip shake with pebble ice.
• Step 3: Dirty pour over fresh pebble ice into a mai tai or double old fashioned glass.
• Step 4: Garnish with a spent lime shell, upside down, with a few cashews inside.

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