Everyone needs to quench their thirst in this summer heat, and Brad Kilgore’s new restaurant Ember in Miami’s Design District has got a new cocktail on the menu just to do that.
The rich and frothy Rum Cake Mai Tai shaken with Caribbean rum and Orgeat syrup made from almonds, will make you feel like you’ve been whisked away on a mini-vacation that you can’t get enough of.
“My thought process behind the Rum Cake Mai Tai was to pay homage to chef’s Kansas City roots. I began brainstorming different flavors that could be interesting, I wanted to focus on home cooking, particularly pies, and after playing around to see what could work I landed on pecan pie, which was the source of inspiration for the cocktail.” shares the drink’s creator, Nima Kasmaii, Bar Manager at Ember.
Rum Cake Mai Tai Cocktail Recipe and Preparation
- 2 oz. Caribbean Rum
- 1.5 oz Orgeat Syrup
- .5 oz Lemon
- .5 oz Maple Syrup
- .5 oz Egg Yolk
Shaken and served over a large ice cube. Topped with grated Candied Pecan as well as garnished with Candied Pecans.
Ember – Miami’s Design District
151 NE 41st Street, Ste 117, Miami (Design District Shops); embermiami.com; @embermiami
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