Cocktails in the Country: Rye-Tai by Patrick J. Martin, The National, Greenwich, CT

by Gaz Regan · Friday, October 14th, 2016 · CitC 2016

3.5 10 Patrick Martin



Patrick J. Martin, The National, Greenwich, CT

“After working at a rye-specific bar for a year I wanted to make a Mai Tai—something nutty and citrus-forward to counter the spice. Applejack counters the flavors. Still feels like it needs weight.”

1.5 oz (45 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.5 oz (15 ml) Laird’s Applejack

.75 oz (22.5 ml) Fee Brothers Orgeat Syrup

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

1 orange wheel pierced with 1 mint sprig, as garnish

Shake over ice, and strain into an ice-filled rocks glass. Add the garnish.

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