The Peated Mai Tai

In all my informal cocktail experiments, I've come to the conclusion that adding peated whiskey to a cocktail is usually a good thing. Now, in the past, I'd reserved such experimentation for traditional peated cocktails, like the Sazerac, but finding myself in the dog days of late summer LA with a still mostly full bottle of orgeat, I figured, why not a peated mai tai?

I used the same recipe I used in my mai tai post, except I substituted an ounce of Finlaggan for one of the ounces of rum (I used Depaz Rhum Agricole for the other ounce).

Sure enough, this was great stuff. The peat created a nice, smoky nose but the lime and orgeat still ruled the palate making this a feast for all senses. It's an unlikely combination for sure, but it works. Give it a shot!