Backyard BBQ

Tequila Mai Tai

May 19, 2020
0 Ratings
Photo by Rocky Luten. Prop & Food Styling by Alexis Anthony.
  • Prep time 5 minutes
  • Cook time 25 minutes
  • Makes 1 cocktail
Test Kitchen Notes

This breezy, tequila-based riff on a Mai Tai calls for orgeat, a sweet syrup typically made with almonds, sugar, and orange flower water. Here, it's made with macadamia nuts, though you can swap in any tree nuts sitting on your shelves.

This recipe is shared in partnership with Don Julio. —The Editors

What You'll Need
  • For the cocktail:
  • 1 1/2 ounces Don Julio Tequila Blanco
  • 1/2 ounce triple sec
  • 1/2 ounce nut syrup
  • 3/4 ounce fresh lime juice
  • For the nut syrup (aka orgeat):
  • 1 cup macadamia nuts (you can also use almonds or other tree nuts)
  • 1 cup sugar
  1. For the cocktail:
  2. Combine all ingredients in a shaker filled with ice and shake well.
  3. Strain into a rocks glass over ice. Garnish with a lime wheel or wedge and serve.
  1. For the nut syrup (aka orgeat):
  2. Toast the nuts in a small, dry saucepan over low heat until fragrant (agitate the nuts occasionally so that you toast all sides). Let cool and pulverize with a blender or food processor.
  3. Add the pulverized nuts, sugar, and 1 cup water to the same saucepan and heat until almost boiling, stirring to dissolve the sugar. Remove from the heat and allow to steep for 3 to 12 hours. Strain through a cheesecloth or fine mesh strainer. (The syrup will keep in the fridge for up to 2 weeks).

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Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.

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