Julio Cabrera’s La Trova Mai Tai

Serves
Makes 1 cocktail

Recipe by Julio Cabrera, Cafe La Trova, Miami

For the Banana-Coffee Orgeat

2 cups blanched almonds

1½ cups sugar 

½ ripe banana 

5 coffee beans

2 ounces banana liqueur 

½ teaspoon orange flower water (or substitute orange zest or 3 dashes orange bitters)

For the La Trova Mai Tai

1 ounce light rum 

1 ounce dark Jamaican rum (Julio Cabrera uses Appleton Reserve) 

½ ounce banana-coffee orgeat

½ ounce orange curaçao 

¾ ounce fresh squeezed lime juice

Have fun with  your garnishes: mint, edible flowers, plantain chips, citrus wheels—the possibilities are endless.

Make the orgeat: In a blender, combine almonds, sugar, banana, and coffee beans with 1¼ cups water and blend for 30 seconds. Transfer liquid to a pot and bring to a boil, then simmer for 5 minutes. Let cool, then strain through a cheesecloth, discarding solids. Stir in banana liqueur and orange flower water. Store orgeat in refrigerator for up to 2 weeks.
Make the mai tai: In a cocktail tin filled with ice, combine all ingredients and shake. Strain into a 10-ounce glass filled with crushed ice.