Mai Parson Tai


  • 40 ml Parson Sunny gin
  • 20 ml Parson Cosy gin
  • 15 ml orange liqueur
  • 20 ml orgeat
  • 20 ml lime juice

Pineapple leaves, dehydrated pineapple, maraschino cherry, Angostura bitters, orchid or poppy flower (optional).

Add all ingredients into a cooled shaker, shake well. Strain twice into a cooled goblet or tiki glass with crushed ice. Add ice to the top of the glass and garnish with decorations. Add a few more gushes of Angostura bitters over the top of the ice. Serve with a straw.

The aroma is fruity and spiced. The nuts on the palette transform to tropical fruits and subtle winter spices. Orange accompanies all tastes from the beginning to the end of the experience, where tropical fruits and apple come to the forefront.