Crafthouse Mai Tai

Crafthouse Mai Tai is a ready-to-drink take on the tiki classic, bottled under the Esplanda name. The details supplied don't list its ABV, rum blend or ingredients, so what follows describes the style and what to expect, not a measured profile of this bottle. A classic Mai Tai is built on aged rum, lime juice, orange curaçao and orgeat, the almond syrup that gives the drink its rounded, marzipan-like middle. Expect bright citrus up front, a nutty sweetness in the centre, and a rum-driven finish, though how dry or sweet this version runs is best judged from the first pour. Serve it cold. Chill the bottle well before opening, then pour over plenty of fresh ice. Crushed or pebble ice suits the style best, since it dilutes slowly and keeps the drink frosty. Cubes work fine if that's what you have. Give the bottle a gentle shake or turn before pouring in case any syrup or juice components have settled. For glassware, use a double old-fashioned (rocks) glass, the traditional vessel for a Mai Tai. A short tumbler or a tiki mug also works. Garnish with a spent lime half and a mint sprig. The mint adds aroma at the nose as you drink, and a lime wheel or pineapple frond is a fair substitute. If you want to build on the drink instead of pouring it as is, a small float of dark Jamaican or demerara rum on top is the usual tiki move. It adds a molasses-heavy aroma and a deeper colour gradient. A squeeze of fresh lime brightens a bottled mix that tastes a touch sweet. At the table, the almond and citrus profile suits grilled shrimp, pineapple-glazed pork, coconut-crusted fish, teriyaki skewers and other sweet-savoury or lightly spiced dishes. Salty snacks such as roasted macadamias or plantain chips also pair well against the sweetness.