Wai Wai

“Sherry and banana meet a Mai Tai, where the innate nuttiness of sherry is enhanced by the orgeat to create a complex, tropical number.”
– Sahil Mehta
  • 1.50 oz Black Rum
  • 1.00 oz Oloroso Sherry
  • 0.75 oz lime juice
  • 0.25 oz orgeat syrup
  • 0.25 to 0.50 oz banana syrup
  • 1 dash Angostura Aromatic Bitters

Garnish: lime wheel

Bar Tools: jigger, knife, cobbler shaker, fine mesh strainer or tea strainer
Glass: coupe

Each box includes all ingredients including garnish. Bar tools and glassware not included but can be ordered separately at checkout.

All orders for alcohol are fulfilled by Keystone Wine & Spirits.

  1. Chill Coupe Glass by placing in fridge/freezer or by filling with ice water and setting aside for 5 minutes.
  2. Cut 1 lime in half crosswise, then squeeze the 2 halves of lime into a cup and set aside for step 3 (note: 1 lime will yield approximately 1.00 oz fresh lime juice – you will only need 0.75 oz per cocktail).
  3. Measure and add all ingredients to Cobbler Shaker.
  4. Fill shaker with ice, place top of Cobbler Shaker back on the shaker, and shake vigorously for 10 seconds.
  5. Remove Coupe Glass from fridge/freezer or if using ice water, empty the glass.
  6. Double strain shaken cocktail into the glass (to double strain, pour contents of Cobbler Shaker through a fine mesh strainer or tea strainer, into the glass).
  7. Garnish with a lime wheel.
  8. Cheers!
  • 1 La Garrocha Oloroso Sherry (375ml bottle)
  • 1 Bacardí Black Rum (375ml bottle)
  • 1 Angostura Aromatic Bitters (4oz bottle)
  • 1 Cocktail Courier Banana Syrup (4oz bottle)
  • 2oz Cocktail Courier Orgeat Syrup
  • 8 Fresh Limes

Sweetness Level
Adventurousness Level

Per Cocktail
8 Cocktails per order*
*Tip to bartender, Taxes & Delivery Included

Sahil Mehta
Estragon | National
Sahil Mehta is a bartender at Estragon Tapas Bar in Boston’s South End neighborhood. It was at Estragon that his love affair with sherry started, and almost a...

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