Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Winter in the Tropics

The Decade

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

The ingredient that makes a Mai Tai a Mai Tai is orgeat, an almond syrup. However a lot of bars cheat and use amaretto- an almond liqueur- instead.

Amaretto is the generic name for almond liqueur, and there are many brands on the market including Luxardo, Bols, Disaronno, and DeKuyper. Many brands also cheat and don’t real almonds in their formulations, but instead apricot kernels that taste surprisingly almond-like. Disaronno is a particularly fruity version used in this drink developed by Willy Shine of the bar 1534 in New York.

Shine hasn’t created a Mai Tai variation (a real Mai Tai should never have pineapple) but you can see the tropicality of the drink in its use of pineapple juice along with the amaretto. Instead of rum, Shine calls for cognac, which gives the drink a deeper flavor and makes it appropriate to serve it up instead of on the rocks, and all year-round.

The cocktail has a nice pineapple-brandy body and the amaretto shows its fruity aspect in the mouth and its nuttiness in the finish. The drink calls for fresh pineapple juice but the canned stuff works too. You just won’t have the pineapple leaves around afterward for garnish.

The Decade
By Willy Shine of 1534  in New York

1.5 fl. oz. Cognac
1 fl. oz. Disaronno Amaretto
2 fl. oz. Fresh Pineapple juice
.25 fl. oz. Fresh Lime juice or Lemon juice
Pineapple Leaf for Garnish

Shake all ingredients with ice and then strain into a cocktail glass. Garnish with a pineapple leaf.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks