Passion Fruit Mai Tai Food
MAI TAI
There are raging debates about the invention of and the proper recipe for this drink among tiki connoisseurs. The more accepted versions are granted to Victor J. Bergeron, the irascible, wooden-legged "Trader Vic," from his eponymous restaurant bar in Oakland, Calif., in the '40s. Contrary to what you might think, the mai tai is actually just a rum sour, employing orgeat alongside Curaçao or triple sec as the sweetener, and using two rums to add complexity. The rest is just lime juice, and that's it. No coconut, no passion fruit, pineapple, mango or orange juice. No umbrellas. It's a relatively simple drink, but as such, each element has to be of the utmost quality; great rums, fresh lime juice and prefab orgeat syrup equal disappointment. But when concocted with homemade orgeat, all the tumblers click. The rums, the lime, the orange aromatics and the heft of the almond all play in stupendous balance.
Provided by Toby Cecchini
Categories brunch, easy, cocktails
Yield Serves 1
Number Of Ingredients 5
Steps:
- Combine ingredients in a shaker with crushed or cracked ice and shake vigorously. Pour, with shaken ice, into a double old-fashioned glass and garnish with the spent lime shell and a sprig of fresh mint. Some, who live large and dangerously, like to float an extra 1/2 ounce of dark rum atop it.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 12 grams
PASSION FRUIT MAI TAI
A popular libation at tiki-themed gatherings, this refreshing rendition calls for passion fruit and three different fruit juices.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 2
Number Of Ingredients 8
Steps:
- Halve passion fruit crosswise, if using. Press flesh through a sieve set over a small bowl to extract juice; discard solids.
- Combine passion fruit, pineapple, orange, and lime juices in a cocktail shaker. Add rums and orange liqueur, and shake well. Fill two 16-ounce highball glasses halfway with crushed ice; strain juice mixture into glasses, dividing evenly. Garnish with a pineapple slice, if desired.
MAI TAI SORBET
Categories Fruit Dessert Low Sodium Wheat/Gluten-Free Frozen Dessert Peach Tropical Fruit Pineapple Summer Vegan Guava Passion Fruit Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine all ingredients except pineapple wedges in medium metal bowl and stir until sugar dissolves. Transfer sorbet mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze unit firm, about 2 hours. (Can be prepared 2 days ahead; keep frozen.)
- Freeze 4 Martini glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with pineapple, if desired, and serve.
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- Mai Tai Bar at The Royal Hawaiian, Oʻahu. The Royal Hawaiian’s classic bar is named after the mai tai, so no wonder they’re good at it. Try six variations made with different types of rum, including one that claims to be as close to the classic 1940s Trader Vic’s recipe as you can get, and an ultra-premium Aliʻi Mai Tai that goes for $35 and contains the finest aged rums topped with the bar’s signature “coco loco” foam and bitters.
- Monkeypod Kitchen, Oʻahu, Maui. With a finely balanced duet of Maui-made light and dark rums, lime and orange Curaçao, this exceptional mai tai is made with a house-made orgeat from macadamia nuts instead of almonds, and topped off with a crowd-pleasing honey lilikoʻi (passion fruit) foam.
- Tahiti Nui, Kauaʻi. Known for its mai tais (there’s even a virgin mai tai for the kids or the designated driver), this laid-back Kauaʻi spot is a great place to stop for an evening meal, some live music and the aforementioned drink—it’s named “World Famous Tahiti Nui Mai Tai”—made following a secret original recipe perfected by restaurant founder Aunty Louise Marston and garnished with pineapple, lime and cherry.
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