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1 oz. Old Lahaina Light Rum
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1 oz. Old Lahaina Dark Rum
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1/2 oz. macadamia-nut orgeat
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1/2 oz. Marie Brizard Orange Curaçao
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3/4 oz. fresh lime juice
Honey Liliko‘i Foam
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1/2 oz. honey
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1 oz. liliko‘i purée
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1 oz. simple syrup
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1 oz. egg whites
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1.5 oz. cold water (optional)
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Mai Tai by Monkeypod
Jason Vendrell, beverage director/sommelier at Monkeypod Kitchen in Wailea
Ingredients
Ingredients
Mix foam ingredients well and blend ingredients on high speed till foamy or use 2 N2O cartridges per SiS pint.
Add lime juice, orgeat, orange curaçao and Old Lahaina Light Rum to mixing glass.
Shake with 1 cup cubed ice about 30 seconds and pour into highball glass.
Float dark rum. Top with honey-liliko‘i foam and garnish with pineapple half moon.