Mai Tai

1½ oz aged Jamaican rum
¾ oz fresh lime juice (save a spent lime half)
½ oz Small Hand Foods Orgeat
½ oz Cointreau or good orange curaçao
1 barspoon cane syrup (optional)

Put all ingredients into mixing tins with ice including the spent lime half. Shake vigorously, then pour entire contents into a double old-fashioned glass. Arrange the lime half skin side up and floating on top. “Spank” a sprig of mint by smacking it between your palms, then garnish the cocktail. The lime half and mint sprig are meant to look like a deserted island and palm tree.

adapted from Trader Vic’s, Oakland, 1944
The reason I started Small Hand Foods!