Maui Wowee Mai Tai

Chef Christian Gill
Servings

1

Prep Time

10 minutes

Cuisine

Asian/Pacific Island

Category

Drinks

The classic 1944 Mai Tai ,as envisioned by Three Dots and a Dash, just caught a one-way flight to the islands. A trio of bold rums crashes into tart lime, silky orgeat, dry curaçao, and a Maui Wowee syrup loaded with pineapple, ginger, sesame.

Ingredients

    Maui Wowee Simple Syrup

    • 8 fl oz boiling water
    • 8 oz demerara sugar
    • 1 tablespoon Maui Wowee Hawaiian Teriyaki Blend

    Mai Tai

    • 1 oz El Dorado 12-Year Rum
    • 1 oz fresh lime juice
    • ½ oz overproof rum
    • ½ oz rhum agricole
    • ½ oz dry curaçao
    • ½ oz orgeat
    • ½ oz Maui Wowee Simple Syrup
    • 1 scoop crushed ice

    Garnish

    • ½ spent lime shell
    • 3 pineapple petals
    • 5 sprigs fresh mint

    Directions

    1. Add the boiling water, demerara sugar, and Maui Wowee Blend to a medium mixing bowl or large heat-safe measuring glass.
    2. Stir until the sugar is completely dissolved. The sesame seeds and spices will remain visible.
    3. Allow the syrup to cool, then transfer it to a squeeze bottle or airtight container.
    4. Refrigerate until ready to use. Shake well before each use.
    5. Add the El Dorado rum, lime juice, overproof rum, rhum agricole, dry curaçao, orgeat, and Maui Wowee Simple Syrup to a cocktail shaker.
    6. Add one generous scoop of crushed ice.
    7. Seal and shake firmly 10 times.
    8. Pour everything into a double rocks glass or tiki mug.
    9. Garnish with the spent lime shell, pineapple petals, and a dramatic bouquet of fresh mint.
    Recipe Products
    Blend

    Maui Wowee Hawaiian Teriyaki Rub

    Key Ingredients

    Sesame Seed Black, Brownulated Sugar, Pineapple Powder, Tamari Soy Granules, Garlic