top of page
Jason Vendrell, beverage director/sommelier at Monkeypod Kitchen in Wailea
1 oz. Old Lahaina Light Rum
1 oz. Old Lahaina Dark Rum
1/2 oz. macadamia-nut orgeat
1/2 oz. Marie Brizard Orange Curaçao
3/4 oz. fresh lime juice
Honey Liliko‘i Foam
1/2 oz. honey
1 oz. liliko‘i purée
1 oz. simple syrup
1 oz. egg whites
1.5 oz. cold water (optional)
Ingredients
Mix foam ingredients well and blend ingredients on high speed till foamy or use 2 N2O cartridges per SiS pint.
Add lime juice, orgeat, orange curaçao and Old Lahaina Light Rum to mixing glass.
Shake with 1 cup cubed ice about 30 seconds and pour into highball glass.
Float dark rum. Top with honey-liliko‘i foam and garnish with pineapple half moon.
Instructions
bottom of page