Coconut Mai Tai with Pistachio Miso Orgeat

Welcome back to another installment of Mean Spirited.

I know what you’re thinking. Yes, we are making another syrup.

There are plenty of other ways to create innovative drinks, however, my goal with this column was to make simple twists on beloved beverages without the need for specialized equipment or (usually) fussy ingredients. The easiest way to do this is to swap out sugar for something more intentional.

Based off of the orgeat recipe by Kevin Kos, I expanded on the syrup to create a Mai Tai that feels like a step up from the basics with inspiration from the specs of Garret Richard, acclaimed bartender of Brooklyn’s Sunken Harbor Club. The richness of pistachios, salinity of miso and unique yet familiar flavors of vanilla and orange round out this summer sipper. Pairing this silky syrup with Planteray’s Cut & Dry Coconut Rum elevate the nutty and tropical flavor of the drink.

This orgeat is one of my favorite recipes to make, share and use in rum cocktails. Orgeat is an almond-based rich simple syrup that is utilized in classic tiki drinks due to its complex floral quality with the fresh, airy flavor of orange flower water or rose water. Making your own orgeat opens up the possibility of choosing different nuts to experiment with in addition to adding secondary components that compliment and emphasize the ripe flavors of your favorite rum. There is a downside; homemade orgeats tend to separate due to the fat and oil content of the nut milk. They also can have a thin consistency which doesn’t result in a rich mouthfeel. To fix this, I use xantham gum and gum arabic to emulsify and thicken up the orgeat. This is technically optional. You can purchase both of these from Modernist Pantry.

Whether it be in a cocktail, coffee or atop sweets, this syrup will keep for up to 8 months in the fridge, but it’s not likely to last that long.

Note: This recipe calls for 20% saline solution. To make it, all you need to do is weigh out a small amount of warm water, 10g for example, and stir in 20% of that weight in kosher salt (2g in this example) until dissolved. I recommend storing in a small dropper bottle.

Serves: 12

Difficulty: Intermediate

Inactive time: 24 hours

Active time: 30 minutes