 | The Menehune’s Magical Mai Tai1 drink Christina Maffei, Liquid Artistry |
| For the Mai Tai: | |
| • | 1 oz. Bacardi Gran Reserva Diez |
| • | 1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 3/4 oz. Indian Spiced `Ōlena (Turmeric) Syrup |
| • | 1/2 oz. Almond Oil Washed Bacardi Superior |
| • | 1/2 oz. Hawaiian Vanilla Bean Infused Bacardi Black |
| • | 3/4 oz. fresh lime |
| • | `Ōlena (turmeric)-Copaiba Gummies, served on the side |
| Method for the Mai Tai: | |
| 1. | Shake, strain into 11 oz. Brandy Snifter and add fresh ice. Add float and garnish with thinly sliced pineapple round, 3 gold dusted pineapple leaves, 3 pieces turmeric dusted candied ginger on a pick. |
| For the Indian Spice Syrup: | |
| • | 1 cup water |
| • | 1 cup sugar |
| • | 1 large piece fresh ginger root (about 5″ long) |
| • | 1 tbsp. whole allspice berries |
| • | 1 tsp. whole black peppercorns |
| • | 1/2 tsp. whole coriander |
| • | 1 tsp. Hawaiian `ōlena (turmeric) powder |
| • | 1/4 tsp. garam masala |
| Method for the Indian Spice Syrup: | |
| 1. | Peel ginger. Slice into 1/4″ pieces. Add water, sugar, ginger, allspice, black peppercorns, and coriander to a medium sized saucepan. Bring to a boil over medium high heat. Once it comes to a boil, turn down heat and simmer for 13 minutes. Strain. Add turmeric powder and stir until thoroughly incorporated. Strain through a coffee filter. Strain once more. After double straining, add in the garam masala and stir. Store in refrigerator. |
| For the Almond Oil Washed Bacardi Superior: | |
| • | 4 oz. almond oil |
| • | 750ml bottle of Bacardi Superior |
| Method for the Almond Oil Washed Bacardi Superior: | |
| 1. | Add 4 oz. almond oil and full 750ml bottle of Bacardi Superior to a large cambro or sturdy plastic container. Place in freezer and freeze for 2 days. The oil will separate, rise to the top, and solidify. Remove the solid and strain spirit through coffee filter. |
| For the Hawaiian Vanilla Bean Infused Bacardi Black: | |
| • | 3-4 vanilla beans |
| • | 750ml bottle of Bacardi Black |
| Method for the Hawaiian Vanilla Bean Infused Bacardi Black: | |
| 1. | Split 3-4 vanilla beans and add directly to bottle. Let steep for about 5 days in cool dark space. Strain and discard vanilla beans. |
| For the `Ōlena (Turmeric)-Copaiba Gummies: | |
| • | 1 cup water |
| • | 2 tbsp. Ohi’a Lehua Blossom Honey |
| • | 3/4 tsp. Hawaiian `ōlena (turmeric) powder |
| • | 2 tbsp. unflavored gelatin powder |
| • | 2 drops Doterra Copaiba Oil |
| Method for the `Ōlena (Turmeric)-Copaiba Gummies: | |
| 1. | Combine water, honey and turmeric in medium sauce pan over medium-high heat. Cook for about 5 minutes stirring constantly. |
| 2. | Remove from heat. Slowly sprinkle in gelatin powder as you are whisking constantly. Whisk for 1 minute. Let sit for about 30 seconds or so for the bubbles to settle. Add in the two drops of Copaiba Oil. Whisk gently. Only add in two drops- the oil is very potent. |
| 3. | Use a tiki mask silicon mold or the pattern of your choice or pour into a glass pyrex dish. |
| 4. | Place in refrigerator for at least 3 hours before unmolding or cutting. After unmolding or cutting, place in airtight containers. Will keep up to 7 days in fridge. |