The Donga Mai Tai?

I’ve been trying to find the perfect cross between a Donga Punch and a Mai Tai.

I’d appreciate your help in the comments!

1 oz La Favorite agricole blanc
1/2 oz El Dorado 5 demerara
1/2 oz orgeat
1 oz clarified lime (Or: 3/4 oz + 1/4 oz burnt lime if avail.)
1/4 oz burnt cinnamon syrup
1/4 oz clarified sugar cane water
3 drops grapefruit bitters (floated on meniscus)

Shake, double strain, serve UP in a chilled cocktail glass with a lime wheel.

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2 Responses to The Donga Mai Tai?

  1. Blair says:

    I’m curious about the burnt cinnamon syrup that you use. How do you go about making that?

    • The Professah says:

      The burnt cinnamon syrup is an after-product of the charred cinnamon sticks that result from smoking glasses for the Tahitian Milk Punch. Basically, char cinnamon sticks with a pastry torch, then steep them in hot water & sugar for a few days. Strain out the shards and voila.

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