“1944 mai tai. You have Jamaican rum. And at that time it was a 17 year old rum. J Ray Nephew from Jamaica. Orange curacao, not blue curacao, orange curacao, which is a bitter orange. Orgeat, which is almond, and fresh squeezed lime. The thing with the lime, it is so important because we drop the spent lime shell in the top of the drink because you still have the oils from the lime shell. And then mint, when you slap the mint it kind of adds to the whole kit and caboodle.” --Eve Bergeron

Ingredients

1 oz lime juice

½ oz orange Curaçao

¼ oz orgeat syrup

¼ oz 1:1 simple syrup

1 oz aged Jamaican rum

1 oz aged Martinique agricole rhum

Mint

Directions

Shake all ingredients over ice, pour into a double old-fashioned glass. Fill to rim with crushed ice. Garnish with a spent lime shell (peel side up) and a sprig of mint (slapped).