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
macadamia nuts (you can also use almonds or other tree nuts)
In This Recipe
For the cocktail:
Combine all ingredients in a shaker filled with ice and shake well.
Strain into a rocks glass over ice. Garnish with a lime wheel or wedge and serve.
For the nut syrup (aka orgeat):
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.
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).
Irene runs a monthly Brooklyn-based pop-up series called Yooeating, with new takes on Korean home cooking, street food, and drinking culture by pairing with other culinary cuisines that feel like home.