A refreshing and flavorful amalgamation of the classic Mai Tai with Jerry Thomas’s 19th century cognac-based Japanese Cocktail from NYC drink legend Toby Cecchini The combination of the nutty, yet sweet Orgeat and hint of sharpness/lactic tang from the Japanese milk soda Calpico (Calpis outside of US) helps to bridge the tart citrus and fruit/caramelized sugar notes in the Cognac and rum. Very easy to drink! 1 oz Blended Aged Rum (El Dorado 8 yr is nice) 1 oz Cognac (VSOP options like Hine or Dudognon work well) .5 oz Fresh Lime Juice .5 oz Fresh Lemon Juice .5 oz Calpico (plain works, but I also like the subtle fruit notes of the White Peach option with the orgeat and Cognac) .5 oz Orgeat (syrup with almonds, sugar, orange flower water; Small Hand Foods, Giffard, etc) Shake with ice and strain into a chilled coupe. Garnish with a sprig of fresh mint and an orange twist