Our Drink of the Week is the Jameson Mai Tai

Whereas inexperienced beer and Irish stouts are St. Patrick’s Day staples, why not combine issues up with a tropical twist?

Enter the Jameson Mai Tai, a daring but balanced cocktail that blends the sleek, triple-distilled style of Jameson Irish Whiskey with the intense citrus of lime and dry curaçao, completed with the nutty sweetness of almond orgeat. The result’s a refreshing, whiskey-forward tackle the beloved tiki traditional.

Chicago’s Three Dots and a Sprint can be serving the Jameson Mai Tai all St. Patrick’s Day weekend, however should you’d fairly shake one up your self, take a look at the total recipe beneath!

Photograph by Lindsay Eberly

Jameson Mai Tai

by Three Dots and a Sprint

Substances

• 2 oz. Jameson Irish Whiskey
• ¼ oz. Dry Curaçao
• ¾ oz. Lime Juice
• ¾ oz. Almond Orgeat
• 16 oz. Crushed Ice
• 4 Mint Sprigs (for garnish)
• 1 spent lime hull half (for garnish)
• 1 edible orchid (optionally available garnish)

Preparation

1. Mix Jameson, dry curacao, and almond orgeat in a shaker with 16 oz. crushed ice.
2. Whip shake (shake till ice is gone and combination is barely frothy).
3. Pressure right into a double rocks glass and add crushed ice till the drink fills the glass.
4. Swizzle the cocktail till it’s homogeneous (turns into opaque).
5. Garnish with a bouquet of mint, spent lime hull (rind up) and edible orchid (optionally available).