Mai Kinda Gai

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What to buy


  • 1 ounce Owney’s overproof rum

  • 1/2 ounce Cointreau

  • 3/4 ounce lime juice, freshly squeezed

  • 1/2 ounce spiced syrup*

  • 1 ounce Far North Ålander spiced rum

  • *Spiced syrup: Add 500 grams white granulated sugar, 500 grams light brown sugar, 10 grams ground cinnamon, 8 grams ground ginger, 6 grams ground nutmeg, 2 grams ground cloves and 500 grams water into a saucepan over medium heat and bring to a simmer. Once the mixture reaches a simmer, remove from heat, cover and allow to cool. Will keep, refrigerated in an airtight container, for up to 2 weeks.

How to shake it


  • 1

    Fill a cocktail shaker about halfway with crushed ice.

  • 2

    Add the rum, lime juice, orange liqueur, orgeat, and simple syrup. Cover, and shake well, about 30 seconds.

  • 3

    Pour equally into two old-fashioned glasses; top with more crushed ice as needed. Garnish with mint springs and lime, and serve.

Where are these recipes from?

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