Ingredients
Mai Tai
- 2 oz BACOO Rum 3 Year White
- 2 oz BACOO Rum 12 Year
- 1 oz macadamia nut syrup
- 1 oz orange Curaçao
- 1.25 oz lime juice
Passion Fruit (Liliko’i) Foam
- 0.5 oz honey
- 1 oz passion fruit puree
- 1 oz simple syrup
- 1 oz egg whites
- 1.5 oz cold water
Method
Mix foam ingredients and add to a whipped cream infuser. Use 4 charges for a liter sized infuser or blend on high speed until foamy.
Add lime juice, macadamia nut syrup, orange Curaçao and BACOO Rum 3 Year White to a shaker with 1 cup of ice.
Shake well and pour into a highball glass. Float BACOO Rum 12 Year. Top with the foam and garnish with a pineapple wedge.
