 | Passion Fruit Mai Tai1 drink Simple Ming in Your Kitchen: 80 Recipes to Watch, Learn, Cook & Enjoy by Ming Tsai with Arthur Boehm, Kyle Books |
| • | 3/4 oz. Gosling’s Gold Rum (or variation) |
| • | 1/2 oz. Gosling’s Black Seal Rum, plus more for drizzling |
| • | 1/2 oz Apricot Brandy |
| • | 2 tbsp. The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 1 oz. orange juice |
| • | 1 oz. pineapple juice |
| • | 1/2 oz. Grenadine |
| • | 1 pineapple spear |
| • | 1 maraschino cherry |
| • | 1/2 orange slice, notched |
| Method: | |
| 1. | Fill the tumbler of a Boston shaker with ice. Add the orange and pineapple juices, Passion Fruit Concentrate, rums, brandy and grenadine. Shake until the shaker is beaded with sweat and very cold to the touch. |
| 2. | Fill a highball glass with ice. Strain the rum mixture into the glass and garnish with the pineapple spear, cherry and the orange half-moon. Drizzle dark rum on top and serve. |