Ilikea’s Mai Tai

1 drink

Christina Maffei; Event - Royal Kona's Mai Tai Festival 2011 (Mai Tai Contest Winner); Photo courtesy of Trump International Hotel Waikiki Beach Walk

For the Mai Tai:
    • 1 oz. Bacardi 8 Rum
    • 1/2 oz. Disaronno Amaretto
    • 1/4 oz. Domain de Canton Ginger Liquor
    • 1/2 oz. Bacardi Select Rum
    • 1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed
    • 3/4 oz. Homemade Kaffir Lime-Orange Syrup
    • Homemade pineapple & Bacardi Gold Rum sorbet
    • 3/4 oz. fresh lime juice
    • Grilled pineapple wedge (for garnish)
    • Sugar cane stick (for garnish)
    • Green orchid (for garnish)
For the Homemade Kaffir Lime-Orange Syrup:
    • 20 kaffir leaves
    • Water
    • Sugar
    • Peel from one orange
Method for the Homemade Kaffir Lime-Orange Syrup:
Steep 20 kaffir leaves in water. After water is fragranced enough (about 10 min on very low simmer), make simple syrup with equal parts of the kaffir water and sugar, simmer with peel from one orange for about 20 min.
Method for the Mai Tai:
Combine ingredients except Bacardi Select Rum, sorbet and garnishes into a mixing glass with ice. Shake with a Boston Shaker and pour into a high ball glass. Pour a layer of Bacardi Select Rum and top with pineapple & Bacardi Gold sorbet. Add garnishes and serve.