It’s party time and we’re celebrating with our Flaming Mai Tai from the Laguna Bar at Constance Le Prince Maurice.
- 4c l New Grove Rhum
- 2cl Orange Curacao Triple Sec
- 2cl Apricot Brandy
- 1cl Lemon Juice
- 1.5cl Orgeat Syrup
- 5cl Pineapple Juice
- 3 cl St Aubin Rhum
- Cinnamon Powder
- Garnish: Pineapple and Mint Leaves
Pour all of the ingredients into a Boston glass in the order stated. Shake well and then single strain into glass. Add crushed ice.
Place two thin slices of pineapple in a wine glass, dust with cinnamon powder and pour about 30ml St Aubin Rhum into the glass. Light and let the liquid burn so as to caramelize the fruit a little (10 seconds). Then pour, flaming, over the top of the cocktail. When the flame stops, add a straw and a sprig of fresh mint.
Before the garnish, a splash of crème de Peche can be added if preferred.