Cocktail of the week: Farzi Café’s my tai – recipe

This take on the classic mai tai is currently on our Twisted Classics cocktail menu, and contains notes of almonds, croissants and key lime pie. The homemade orgeat makes enough for about 15 servings, but it keeps well in the fridge for up to four weeks, and is a common ingredient in many tiki-style cocktails.

My tai

Serves 1

For the orgeat (optional)
150ml almond milk
150g caster sugar
2½ml orange flower water
5ml almond extract

For the cocktail
50ml good-quality white rum – I use Bacardi Carta Blanca
20ml orgeat (AKA almond syrup), homemade (see above and method) or shop-bought
25ml freshly squeezed lime juice
15ml pineapple juice, fresh, ideally
2 dashes plum bitters
1 lime slice, 1 pineapple slice or 1 almond biscuit, to garnish

To make the homemade orgeat, if using, stir all ingredients in a jug or bowl until the sugar dissolves, decant into a sterilised bottle and keep refrigerated for up to a month.

To make the drink, put everything in a shaker filled with ice, shake hard, then fine strain into a chilled coupette. Garnish with a lime slice, a pineapple slice or, if you’re feeling adventurous, maybe an almond biscuit.