Chris F. Nicholson

Rye Tai



  • 2 oz Rye whiskey
  • 3/4 oz Pineapple juice
  • 3/4 oz fresh lemon juice
  • 6-10 dashes Angostura bitters


  1. Combine the rye, orgeat and juices in a shaker and fill with ice.
  2. Shake until chilled.
  3. Strain into a highball filled with crushed ice.
  4. Top with bitters and garnish.
  5. Serve!

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