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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


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.

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