“Mai Kinda Gai is a winter cocktail that uses the Mai Tai as a reference point but veers to winter and the holiday season,” says Gabriel Figueroa, a bartender at Vestry in New York City. “The aromas of the spice syrup makes the cocktail festive and potent but familiar and approachable.”
Those rums hail from Minnesota and Brooklyn, respectively, but the inspiration for the drink comes from warmer locales. “This cocktail reminds me of Christmas back in Puerto Rico, which I usually spend sitting on a beach with family,” says Figueroa.
- 1 ounce Owney’s overproof rum
- 1/2 ounce Cointreau
- 3/4 ounce lime juice, freshly squeezed
- 1/2 ounce spiced syrup*
- 1 ounce Far North Ålander spiced rum
Add the overproof rum, Cointreau, lime juice and syrup into a shaker with ice and shake until well-chilled.
Strain into a rocks glass over crushed ice.
Float the spiced rum over the top.
*Spiced syrup: Add 500 grams white granulated sugar, 500 grams light brown sugar, 10 grams ground cinnamon, 8 grams ground ginger, 6 grams ground nutmeg, 2 grams ground cloves and 500 grams water into a saucepan over medium heat and bring to a simmer. Once the mixture reaches a simmer, remove from heat, cover and allow to cool. Will keep, refrigerated in an airtight container, for up to 2 weeks.