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Spai Tai (Spanish Mai Tai)

INGREDIENTS

1oz Brugal Silver Especial
1oz Appleton Estate 12 year
1/2oz Pedro Ximenez Sherry
1/2oz Cinnamon Syrup
3/4oz Lime Juice

METHOD

Place Brugal, Sherry, Lime Juice, and Cinnamon Syrup in a tin and shake. 

Strain over crushed ice into a Tiki Glass. 
Float Appleton 12 year ontop. 
Garnish with a mint sprig and a cinnamon stick (light the tip of the cinnamon stick so it gives off a cinnamon aroma).

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