Hawaiian Mai Tai

Written By Al Culliton

The Mai Tai didn’t originate in Hawaii, but in the archipelago’s postwar tourism boom, the drink was quickly adopted into its hotel and bar culture. The drink developed into a fruitier, less strictly-defined subgenre unto itself, with orange and pineapple popping up frequently. Our version opts for passionfruit (which I love), layered over my own Banana Mai Tai recipe.

INGREDIENTS

2 oz. aged rum
¾ oz. lime juice
½ oz. banana mix
½ oz. passionfruit syrup
½ oz. orgeat
1 dash Angostura bitters
Lime shell for shaking, optional

Garnish: mint bouquet, orchid or edible flowers

ABV LEVEL

Combine all in a shaker, add a small scoop of regular cubes and shake for 5-7 seconds. Dump into a Mai Tai glass and top with pebble or crushed ice. Garnish, slapping the mint bouquet to release its aroma, and serve with a straw.

 
Al Culliton
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