The Mai Tai
1 tablespoon lime juice
1 tablespoon Locavore Simple Syrup (recipe follows)
2 tablespoons Falernum (recipe follows)
2 tablespoons pineapple juice
1 tablespoon Maui platinum rum
1 tablespoon Maui gold rum
2½ tablespoons Maui dark rum
1 lime wedge
1 mint sprig, to garnish
1 pineapple wedge, to garnish
Locavore Simple Syrup
Makes 3 cups
1 pound granulated sugar
2 cups water
Mix water and sugar in a medium saucepan at room temperature until all the sugar has dissolved. Heat the entire mixture over medium heat until it begins to boil. When all the sugar has melted, turn off the heat and allow to cool.
Makes 3¾ cups
The Macadamia Nut Syrup
1 cup macadamia nut flour or finely ground macadamia nuts
4 cups Locavore Simple Syrup
In a small sauté pan, pan-roast macadamia nut flour over low heat until it is golden brown and gives off a nutty aroma. This should take about 10 to 20 minutes. Place roasted flour into a 2-quart mixing bowl. Fold in Locavore Simple Syrup. Macerate for a minimum of 2 days in the refrigerator, tightly covered, then strain.
The Vanilla and Ginger
1 Hawaiian vanilla bean, medium-diced
½-inch piece ginger, peeled, medium-diced
Combine 1 cup of prepared macadamia nut syrup with the vanilla bean and ginger in a blender, and blend thoroughly. Fold in the contents of the blender with the remaining macadamia nut syrup. Strain the mixture and allow to sit for 2 hours.
Making the Mai Tai
Combine all of the liquid ingredients, except the dark rum, into a 13-ounce English highball glass. Squeeze the juice from the lime wedge into the glass and drop in the wedge. Fill the glass with cubed ice. Float the dark rum on top. Garnish cocktail with a mint sprig in the glass and a wedge of pineapple on the rim.