Jim Beam Pineapple Rye Tai Recipe
Jim Beam Pineapple Rye Tai Ingredients
2 oz / 60 ml Rye whiskey (I used Jim Beam Rye)
1 oz / 30 ml Jim Beam Pineapple
0.75 oz / 22 ml Fresh lime juice
0.5 oz / 15 ml Orgeat (I used Liber & Co.)
2 dashes Tiki bitters
Mint sprig and the spent lime shell, for garnish
How to make a Jim Beam Pineapple Rye Tai
Add the rye, Jim Beam Pineapple, lime juice, orgeat, and tiki bitters to a shaker with a scoop of pebble ice. Like any Mai Tai, it only needs a brief shake. Open pour the whole thing (ice included) into a Mai Tai glass with a little fresh pebble ice, then garnish the traditional way: the spent lime shell and a mint sprig.
Tiki purists, I love you, and I'm asking you to look away: this is a Mai Tai riff with rye whiskey instead of rum. Jim Beam Pineapple isn't technically whiskey, it's a 70-proof liqueur made with whiskey, and here it pulls double duty standing in for the orange liqueur and part of the syrup. Honest verdict from my taste test: it's good, most people would enjoy it, and it leans sweet. If I made it again I'd reach for a higher-proof, spicier rye and maybe swap back to real orange liqueur. If you want the classic 1944 article, my traditional Mai Tai videos have you covered.
