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A Hui Hou
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Made with a product from a current or former Crafted Pour partner. The creator may have received free product or other incentives from the brand.
Submitted on: November 8, 2024
Inspired by my recent vacation to the islands, this whiskey twist on a Mai Tai is the perfect way to take your taste buds back to the island life with Dented Brick rye whiskey, BG Reynolds Honey mix, pineapple juice, and lime juice. Garnished with fresh mint and a torched cinnamon stick for aromatics to enhance the tropical flavors of the cocktail.
Ingredients
- 1.5 oz
- .5 oz
Tools
Boston Shaker
jigger
Instructions
Garnish
Build
Glass
Estimated strength
Mint and Torched Cinnamon Stick
Shake & Strain
Hurricane
About 13% ABV (estimate)
By Inga Tantisalidchai
Head mixologist at OLEA in Newport Beach.
Inga Tantisalidchai started in the service industry at the age of 18 and as soon as she turned 21 she found her way behind the bar. Starting at a time when “craft cocktails” did not exist yet, Inga learned and grew with the bar industry as it evolved into what it is today. She loves challenging herself by entering multiple competitions every year. She has made regional finals for Bacardi Legacy (2018), Woodford’s Manhattan Experience (2019 & 2020), and Espolon Tequila’s Cocktail Fights (twice)....
Other Recipes by Inga Tantisalidchai
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Measure out and pour Dented Brick rye whiskey, BG Reynolds Honey mix syrup, pineapple juice, and lime juice into a Boston shaker. Add ice, cap tin, and shake well. Fill the tiki glass with crushed ice and strain the cocktail into the glass. Garnish with mint and a torched cinnamon stick.
Editor's Note
Rye whiskey replaces the traditional rum base, adding a spicy, robust structure to this tropical template. Torched cinnamon provides an aromatic finish that ties the fruit and spirit together.
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