Like your distant nonmemories of spring breaks past, Brooklyn restaurant No. 7’s mai tai is part sweet, part sour, and full of rum. Just try to remember to wear something underneath your grass skirt this time.
Sweet and Sour Mai Tai
1 oz. Thai chile-infused dark rum (recipe below)
1 oz. sweet soy-infused white rum (recipe below)
½ oz. orgeat (homemade preferred)
½ oz. Midori
1. Combine all ingredients and shake.
2. Pour over ice into an old-fashioned glass and splash with club soda.
3. Garnish with a half-wheel of charred pineapple and a cocktail umbrella, of course.
For the Thai chile-infused dark rum
4 crushed Thai chiles
1 bottle dark rum
1. Soak chiles in the bottle of dark rum for up to 10 minutes. (Wash hands immediately, as the chiles are hot.)
2. Let sit for several hours and stir vigorously before use.
For the sweet soy-infused white rum
½ c. sweet soy sauce
1 bottle white rum
1. Put the sweet soy sauce in the bottle of white rum.
2. Let sit for about a day and stir vigorously before use. The longer it sits, the better it tastes.
No. 7, 7 Greene Avenue, between Cumberland and Oxford Streets, Fort Greene (718-522-6370 or no7restaurant.com).
Photo: Darcy Strobel
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