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.