Mai Tai

1.75 oz El dorado 12 1/2 oz Smith and Cross 1/2 oz Dry Curaçao 1/2 oz orgeat 1/4 oz demerara syrup 1 oz lime juice

Shake all ingredients in shaker, strain over pebble ice (or I just dirty pour with the ice it was shaken with if I don’t have pebble on hand). Garnish with mint and spent lime shell. Comment with your Mai Tai spec as I’m always interested in trying a new mix/ratio of rums.