"This week’s entry from the Minimalist Tiki Classic Thirty is the Royal Hawaiian Mai Tai—the missing link between the perfect original and the abominations served in bars across the world sharing nothing but the name.
For my modern reimagining, I wanted to jam all of the extra flavours the RH Mai Tai’s 6.5 ounce monster volume in the template of the classic. To achieve this without adding all the extra juices, I made a fantastic syrup with pineapple and citrus peels to capture all those delicious aromatics.
Since that syrup has so much extra tartness from the aforementioned citrus, I dialed the lime juice back just a touch from the usual ounce I’d use in a Mai Tai. Otherwise, the build is very familiar.
My first thought for the name was something related to Kamehameha, the first King of the Hawaiian Islands (the first Royal Hawaiian, ha ha ha), but I figured—correctly—that there were already cocktails named for him. I did some research, and learned that he was known as Paiea when he was born.
Recommended Brands:
•Appleton Estate Rare Casks 12
•El Dorado 8 Year
•Flor de Caña Extra Dry 4 Year
•Pierre Ferrand Dry Curaçao
ROYAL HAWAIIAN OLEO:
•1 1/2 cup chopped pineapple
•peel of one lemon, chopped
•peel of one lime, chopped
•peel of one large orange, chopped
•sugar (approx 375g)
Combine pineapple and peels in a large bowl. Weigh it, and cover with an equal amount of sugar by weight. Stir to combine. Cover and let rest for up to 24 hours, stirring regularly, until all sugar has dissolved. Strain and bottle.",
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"Paiea Mai Tai",
This week’s entry from the Minimalist Tiki Classic Thirty is the Royal Hawaiian Mai Tai—the missing link between the perfect original and the abominations served in bars across the world sharing nothing but the name.
For my modern reimagining, I wanted to jam all of the extra flavours the RH Mai Tai’s 6.5 ounce monster volume in the template of the classic. To achieve this without adding all the extra juices, I made a fantastic syrup with pineapple and citrus peels to capture all those delicious aromatics.
Since that syrup has so much extra tartness from the aforementioned citrus, I dialed the lime juice back just a touch from the usual ounce I’d use in a Mai Tai. Otherwise, the build is very familiar.
My first thought for the name was something related to Kamehameha, the first King of the Hawaiian Islands (the first Royal Hawaiian, ha ha ha), but I figured—correctly—that there were already cocktails named for him. I did some research, and learned that he was known as Paiea when he was born.
Recommended Brands:
•Appleton Estate Rare Casks 12
•El Dorado 8 Year
•Flor de Caña Extra Dry 4 Year
•Pierre Ferrand Dry Curaçao
ROYAL HAWAIIAN OLEO:
•1 1/2 cup chopped pineapple
•peel of one lemon, chopped
•peel of one lime, chopped
•peel of one large orange, chopped
•sugar (approx 375g)
Combine pineapple and peels in a large bowl. Weigh it, and cover with an equal amount of sugar by weight. Stir to combine. Cover and let rest for up to 24 hours, stirring regularly, until all sugar has dissolved. Strain and bottle.
Ingredients:
- Aged Jamaican Rum
- Aged Demerara Rum
Instructions:
Combine all ingredients in a cocktail shaker with 1 cup of roughly crushed ice. Shake until frosty, then open pour into a double old-fashioned glass. Add more ice to fill. Garnish with a mint sprig, and an umbrella-speared pineapple chunk and spent lime shell.
Refreshing,Tiki,Originals,Frozen,Essentials,Fruity,Summer,Sours,Daiquiri