Nutty Ocho Rios Cocktail Recipe

This cocktail from Austin bartender Shane Paule is a nutty take on the classic Mai Tai—not because it’s strange, but because it has macadamia nut liqueur in it.

Like many tropically inspired drinks, the Nutty Ocho Rios features a split-base of two types of rum. White rum provides structure and backbone, while Jamaican rum takes things up a notch, adding an element of rich, flavorful funk.

Next up is orgeat, a sweet syrup that plays an important role in many Tiki classics. It’s typically made with almonds, but it can also be produced with other nuts, including cashews, pecans and pistachios. Paule stays traditional here, going the almond route.

So far, he’s sticking pretty close to the traditional Mai Tai recipe, but here’s where Paule’s drink diverges from the path: It skips the orange curaçao and instead opts for more nutty flavor (an apt choice given the cocktail’s name) by using a half ounce of Trader Vic’s macadamia nut liqueur.

This fun ingredient is made with Hawaiian macadamia nuts and sports flavors of toasted nuts and sweet vanilla to go with its creamy mouthfeel. Together with the orgeat, it amps up the earthy flavors of the drink, complementing the tried-and-true combination of rum and lime. It also lends additional octane at 26.5% ABV.

Mix everything together, and you’ve got a cocktail worthy of a beach vacation. Even if you’re actually just standing in the kitchen.

3 Ways to Make the Quintessential Tiki Syrup Orgeat