Rye Tai
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Rye Tai - Nick Brown created this cocktail, which no doubt looks a little fancier if you dash all your bitters on top instead of fully integrating; this is a riff off the Mai Tai as it uses rye instead of rum and lemon instead of lime, but fits the "coming into spring" feeling
36.0
cl
Rye Whiskey
13.5
cl
Fresh lemon juice
13.5
cl
Pineapple Juice
How To Make The Rye Tai
Add all ingredients to a cocktail shaker and shake with ice for 15 seconds, strain into an ice filled old fashioned glass and serve. If you want to add some garnish flare, hold your bitters out of the recipe until the end and dash them all on top of the drink to give a white/dark contrasting look!
Garnish
None
Glass
Tasting Notes
Almond, cinnamon, trade spices and a finish of lightly sweet rye whiskey
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