Photo by Coconut Cartel

Rum

Miami Tai

by Dani Zig of Coconut Cartel Rum

Ingredients

  • 1.5 oz. Coconut Cartel Blanco Rum
  • .5 oz. Coconut Cartel Añejo Rum
  • .75 oz. Orange Curaçao
  • .75 oz. Fresh Lime Juice
  • .5 oz. Orgeat Syrup

Preparation

  1. Shake all ingredients except Coconut Cartel Añejo Rum with ice.
  2. Strain over fresh ice in a double rocks glass.
  3. Float Coconut Cartel Añejo Rum over the top.
  4. Garnish with a mint sprig and lime wheel or wedge.

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