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fernet branca cocktail with rum

MAI TAI NIA

A modern Mai Tai twist

Ingredients

  • 1 oz Light Rum
  • 0.5 oz Zaya 12 Year Grand Reserva Rum
  • 0.25 oz Fernet Branca
  • 0.75 oz John D. Taylor’s Velvet Falernum
  • 1 oz Caramelized Pineapple-Cinnamon Juice (recipe below)

Instructions

  1. In a cocktail shaker combine light rum, Falernum and caramelized pineapple-

    cinnamon juice

  2. Add ice and shake vigorously for 10-15 seconds

  3. Strain over ice in a wide wine glass or a tiki mug

  4. Float a mixture of Fernet Branca and Zaya rum on top of the drink

  5. (After initial presentation, mix in the rum-fernet float with the rest of the cocktail)

  6. Garnish with pineapple leaves