I started toying with different recipes for this beverage a couple years ago, and along the way I'd forget about it due to always bouncing around with multiple new cocktails to create- aka ADD. Last Fall I came back to it, using Angel's Envy Rye. Which worked well, but still had too much of a rum presence for me and seemed to be an easy way out.

Fast forward to this Spring, which welcomed me to a new home. And with that, a new recipe. Getting set to switch up our menus, I was asked to come up with some cocktails. So I called up a few guinea pigs, and soon enough the owner and I were conjuring up the good, the great, the bad, and the terrible assortment of elixirs.

While winding down, and our drink volunteers nicely ripened, I came back to the drink I had yet to "perfect." Forgetting the past recipes, I knew I wanted to stick close to the original recipe. Tried a 100 proof Rye, then 80 proof Rye. Negative. Then grabbed a bottle of High West Double Rye. Bingo. The critics were raving, the owner in his expressionless demeanor nodded his approval, minus making me use a less expensive Rye, and I rejoiced.

Ok maybe it wasn't that dramatic but you get what I mean. Nonetheless I present to you my version of the RaiTai.

Rai Tai recipe:

1.5oz Dickel Rye

.75oz Pineapple juice

.5oz Lime juice, Cointreau, & Orgeat (we use Small Hand Foods)

4 drops of The Bitter End Mexican Mole Bitters

Garnish with mint

Add all ingredients to mixing tin. Shake Shake Shake. Double strain over fresh ice. Slap some mint and garnish.

Cheers!