Ingredients
- 1.5 cups white rum
- 1/2 cup Demerara rum (or dark rum)
- 3/4 cup dry curaçao
- 5 oz lime juice, fresh
- 1/2 cup simple
- Lemon oleo saccharum
- 1 cup Fruity Pebbles milk
Instructions
Make fruity pebbles milk by combining fruity pebbles and whole milk in an airtight container and placing in the fridge. The longer you let it sit, the more flavorful it will be (overnight is ideal). Make lemon oleo saccharum by adding peels and sugar to a container and muddling until most of the sugar is dissolved. Cover container and let sit for at least four hours, or overnight. The next day, add in all of the mai tai ingredients to the lemon oleo and stir. Strain your fruity pebbles milk. In a separate container, add fruity pebbles milk. Slowly pour in the mai tai. Cover and let sit until milk curdles, ideally overnight. Strain using coffee filters. This will take some time. Once strained, serve over large ice cubes and garnish with fruity pebbles dust (crushed fruit pebbles).