Mai Tai Rum Babas Food

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.

MAI TAI RUM BABAS

Steps:

• Grease the savarin molds or 8 holes of the muffin tin with oil and set to one side.
• Pour the milk into a small saucepan and add the butter. Heat gently over a low heat until the butter has melted, then remove from the heat and allow to cool to room temperature.
• Place the flour in a large mixing bowl or the bowl of a stand mixer and add the sugar and yeast to one side and the salt to the other. Make a well in the center and pour in the lukewarm milk and butter and the beaten eggs. Stir until a soft, sticky dough forms then beat in the orange and lime zest.
• Knead the dough in the bowl for 10 minutes until it is smooth and elastic. Alternatively, knead the dough using a stand mixer fitted with the dough- hook attachment for 5 minutes. Cover the bowl with cling film or a damp tea towel and leave the dough to rise at room temperature for 1-3 hours until doubled in size.
• When the dough has risen, knock it back in the bowl and divide it into 4 equal sausage shapes or 8 round pieces (depending on which tins you are using). Place the dough in the tins and cover with oiled plastic wrap, then leave to rise at room temperature for 1 hour or until the dough has risen above the top of the tins.
• Preheat the oven to 400°F/200°C/180°C fan/gas 6. Bake the babas for 20 minutes if using savarin moulds, or 15 minutes if you have used a muffin tin, until golden brown all over.
• While the babas are cooking, make the soaking syrup. Place the caster sugar in a saucepan and pour in the orange and lime juices. Heat over a low heat, stirring all the time, until the sugar has dissolved, then turn up the heat and simmer for 2 minutes until the mixture has thickened slightly. Remove from the heat and stir in the rum.
• When the babas are cooked, remove them from the oven and allow to cool for 10 minutes then remove from the tins. Pour a small amount of syrup into the bottom of the empty tins, then return the babas to the tins to soak up the syrup. Spoon some of the remaining syrup over the babas and leave to cool.
• When you are ready to serve, turn the babas out on to plates and drizzle over the remaining syrup. Whip the cream into soft peaks and pipe it on to the top of the babas then sprinkle them with lime zest.

MAI TAI

Steps:

• In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice.

MAI TAI

Steps:

• Fill a 12 ounce glass with ice cubes.
• Pour in rum and amaretto.
• Fill remainder of glass with half orange juice and half pineapple juice.
• Add a splash of grenadine for color.

THE ORIGINAL MAI TAI

Steps:

• Pour all the liquids into a cocktail shaker. Fill it with ice and shake for about 30 seconds. Pour it all into a 16-ounce double old-fashioned glass. Garnish with lime slice, pineapple, and mint sprig.

MAI TAI

Steps:

• Pour the golden rum, curacao, orgeat, lime juice and sugar syrup into a cocktail shaker with a handful of ice cubes. Shake until the outside of the shaker feels really cold.
• Fill a tumbler with crushed ice then strain the cocktail over it. Slowly pour the dark rum over the top so it stains the top of the drink a rusty gold.
• Garnish with fruit like pineapple, lime and cocktail cherries if you like.

MAI TAI II

Steps:

• Fill a 12 ounce glass with ice cubes. Pour in rum and amaretto. Fill remainder of glass with half orange juice and half pineapple juice. Add a splash of grenadine for color.