Mai Tai Slush
A rum-rich Mai Tai with lime juice, orange curaçao, and almond orgeat in an icy, tropical pour for poolside parties.
- Serves
- 8Serves(1900 ml)
- Total
- 55 minTotal
- In the machine
- 45 minIn the machine
- Brix
- 14.59°Brix
- ABV
- 7.01%ABV
- kcal per serving
- ~240kcal per servingest.
- (5 ratings)
- 4.2(5 ratings)
Ingredients
Serves 8
- Cherry River Amber Rum130 ml
- Charrette Rhum Ambré130 ml
- Ferrand Dry Curaçao70 ml
- Orgeat SyrupStore-bought works70 ml
- Lime Juice130 ml
- Simple Syrup 2:1260 ml
- Water1110 ml
Method
- 1
Measure the batch
Add the amber rum, rhum ambré, dry curaçao, orgeat syrup, lime juice, simple syrup, and water to a large pitcher or mixing container.
- 2
Mix until even
Stir well until the syrups are fully dissolved and the mixture tastes consistent from top to bottom.
- 3
Chill and churn
Pour the mixture into your slush machine and process until thick, icy, and pourable.
- 4
Serve cold
Dispense into chilled glasses and serve right away for the best texture.
Tips
- Chill the rum, curaçao, syrups, lime juice, and water before mixing so the batch thickens faster.
- Stir the orgeat and syrups thoroughly into the citrus and spirits before adding the batch to the machine.
- Use fresh lime juice for the cleanest Mai Tai flavor; bottled lime can taste flat in an icy drink.
- If the mixture sits before serving, give it a quick stir to bring the rum, citrus, and almond notes back together.
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