KING KAMEHAMEHA MAI TAI
Steps:
- Add the orange juice, pineapple juice, rum, amaretto, lime juice, orgeat syrup, ginger liqueur and nutmeg to a cocktail shaker filled with ice. Shake vigorously. Serve over the rocks in a tall island-themed glass. Garnish with the grenadine, pineapple wedge, cherry and lime wheel.
MAI TAI
The Mai Tai originated in California and was introduced to Hawaii in the 1940s, where orange and pineapple juices were added to create the Royal Hawaiian Mai Tai. This is Ree's favorite version of the famous drink.
Provided by Ree Drummond : Food Network
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 10
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 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:
- 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.
TONGA MAI TAI
Steps:
- Combine all the liquid ingredients in a large glass. Add ice and stir. Drop the cherry in the drink and garnish the rim of the glass with the pineapple slice. Place the paper umbrella in the glass and serve immediately.
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
Make and share this Mai Tai recipe from Food.com.
Provided by Juenessa
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 155.1, Fat 0.3, Sodium 3.1, Carbohydrate 21.7, Fiber 0.4, Sugar 17.1, Protein 1
THE BEST MAI TAI
Make and share this The Best Mai Tai recipe from Food.com.
Provided by petlover
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- mix it all together and shake over ice
- strain into tall iced filled glass.
- serve with citrus wedges.
MAI TAI
Treat yourself to a mai tai cocktail, with the flavours of rum and orange curacao. This recipe serves one, but it's easily multiplied for a party
Provided by Miriam Nice
Categories Drink
Time 10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 262 calories, Carbohydrate 28 grams carbohydrates, Sugar 28 grams sugar, Protein 0.1 grams protein, Sodium 0.01 milligram of sodium
More about "tonga mai tai food"
6 UNIQUE FOODS IN TONGA YOU HAVE TO TRY - TONGA POCKET …
From tongapocketguide.com
Estimated Reading Time 3 mins
- Lu Pulu. A semi-common dish you’ll find on restaurant menus in Tonga, lu pulu combines coconut milk, onions, tomatoes and canned corned beef (Tongans love their corned beef, which is usually imported from New Zealand).
- Ota Ika. The easiest dish to find on restaurant menus in Tonga is ‘ota ika, which is raw fish marinated in coconut cream and citrus juice. The concoction may also have tomatoes, onions, cucumbers and/or chillis added.
- Kapisi Pulu. Similar to lu pulu, kapisi pulu uses cabbage instead of taro leaves, so that it is made with canned corned beef, tomatoes, onions and coconut cream.
- Feke. Feke or lo’i feke is grilled octopus or squid prepared in a coconut sauce. The octopus is cooked by simmering in a pot with coconut cream and usually onions for extra flavour.
- Faikakai Topai. And for a sweet treat, look out for faikakai topai, which are dumplings in sweet coconut syrup. Or for a more traditional variation, substitute the topai (dumplings) for faikakai mei (breadfruit in coconut syrup), faikakai ngou’a (taro leaves), faikakai malimali (ripe bananas) or faikakai manioke tama (tapioca or cassava).
- Keki. And another naughty treat worth trying is keki, which are Tongan-style doughnuts. They are round deep-fried dough balls that you can try from bakeries in Nuku’alofa, as well as the Matuku-ae-tau Bakery in Pangai, Lifuka Island in Ha’apai.
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