Bob Chinns Mai Tai Recipe 435 Food

MAI TAI

Steps:

• Combine the rums, lime juice, orange liqueur, almond syrup, orange juice and pineapple juice in a mason jar and secure the lid. Shake well. Fill 4 rocks glasses with ice and pour over the mixture.
• Add a splash of cherry juice to each glass. Garnish with the cherries, wedges of fresh pineapple and mint leaves.

MAI TAI

Steps:

• Mix together the pineapple juice, orange juice and grenadine in a large pitcher. Add the spiced rum, coconut rum and sparkling clementine juice if using; mix well to combine.
• Cut the ends off the pineapple, and then remove the skin, being careful to trim away the eyes. Slice the pineapple about 1/2-inch thick. Use mini cookie cutters to cut fun shapes.
• Load picks with the pineapple, clementine wedges and cherries.
• Pour the juice mixture into glasses over ice and garnish with the fruit skewers.

MAI TAI

Steps:

• Shake all ingredients in a cocktail shaker with 1 cup ice cubes, then strain into a glass filled with ice cubes.
• *Available at Fortunes Coffee Roastery Inc. (888-327-5282).

MAI TAI FOR A CROWD

Steps:

• In a large pitcher, add the light rum, Jamaican rum, orange liqueur, lime juice, orange juice and orgeat syrup and stir until combined. Add crushed ice to rocks glasses, then pour the mai tai over the ice. Add a splash of grenadine to each, then garnish with an orange wheel, lime wheel and maraschino cherry.

THE ORIGINAL MAI TAI

Steps:

• Place the aged rum, orange liqueur, lime juice, and orgeat syrup in a cocktail shaker. Add ice and shake until cold.
• Strain the drink into an ice-filled glass. Top with the dark rum. Garnish with fresh mint, a lime wedge, cocktail cherry and pineapple slice.

BOB CHINN'S MAI TAI RECIPE - (4.3/5)

Steps:

• Combine all ingredients into cocktail shaker and shake. Pour into highball glass filled with ice.

BOB CHINN'S GARLIC ROLLS

Steps:

• Place garlic cloves in pie pan or small roasting pan.
• Drizzle 2 T olive oil over the garlic cloves and roast in a preheated 400°F oven for 8 to 10 minutes.
• Remove from oven and cool.
• Remove skins, mince roasted garlic and set aside.
• In a small saucepan over low heat, combine remaining olive oil and corn oil; heat until warm but not hot, about 180°F.
• Remove from heat, add reserved garlic and let stand at room temperature for 20 minutes.
• Wrap rolls in aluminum foil and place in a preheated 400°F oven until rolls are crispy on the outside but soft and chewy on the inside, about 8 to 10 minutes.
• Transfer rolls to a colander or strainer set on a baking sheet.
• Pour reserved garlic-oil over the rolls so they are well-coated.
• Transfer rolls to a wax-paper lined basket, sprinkle with salt, oregano and parsley.
• Serve immediately.

BOB CHINN'S MAI TAI

Steps:

• Mix ingredients and enjoy.