Julio Cabrera’s La Trova Mai Tai

By: Hannah Lee Leidy
Photo by Andrew Cebulka

Food Culture of the South


Makes 1 cocktail

  • 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)
  1. 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.
  2. 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.

From A Cuban Spin on the Classic Mai Tai.

  • Recipe by Julio Cabrera, Cafe La Trova, Miami

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