Cocktail of the Month: Mai Tai Spritz

Mai tai spritz cocktail in hi-ball glass next to Spritz book and barware against dark background

This effervescent version of a classic Mai Tai offers a refreshing alternative to summer’s ubiquitous aperol spritz. Made here with champagne, it also works nicely with good-quality seltzer or tonic for a lower-proof cocktail.

 

Mai Tai spritz cocktail in hi-ball glass next to limes on dark background

Mai Tai Spritz

0.5 oz. fresh lime juice

0.5 oz. Bacanha Organic Raw Orgeat Syrup

0.5 oz. dry orange curaçao

1 oz. rum 

4 oz. chilled brut champagne

Combine the lime juice, orgeat syrup, curaçao, and rum in a small container and refrigerate for an hour or two. Pour the chilled mixture into a hi-ball glass, fill to the rim with ice, top with champagne, and add a mint sprig and lime wheel as garnish.

Recipe adapted from Spritz by Talia Baiocchi & Leslie Pariseau