We’re having our Dinner Party at TR Fire Grill in Winter Park Thursday. It’s sold out, but if you weren’t able to get tickets but want to pretend you’re joining us, make yourself the TR Fire Grill Mai Tai. That’s what we’ll be sipping on for our first course.
In the video below, beverage manager Jerry Spoto shows you just how it’s done.
TR Fire Grill Mai Tai
Ingredients:
1.5 oz. Grilled Pineapple-infused Dog Island Rum
.5 oz. Torres Gran Torres Orange Liqueur
.5 oz. Lime Juice
.5 oz. Pineapple Juice
.5 oz. Orange Juice
.25 oz. Orgeat Almond Syrup
.75 oz. Myers’s Dark Rum
1 grilled pineapple wedge
Method:
Combine all ingredients except dark rum and pineapple wedge into a shaker.
Fill with ice. Shake for 8-10 seconds.
Strain into an ice-filled lowball glass.
Gently float dark rum by pouring over a bar
spoon. This will create a thin, dark layer of rum on top
of the cocktail.
Garnish with grilled pineapple wedge.
