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Mai Tai by Monkeypod

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

  1. Mix foam ingredients well and blend ingredients on high speed till foamy or use 2 N2O cartridges per SiS pint.

  2. Add lime juice, orgeat, orange curaçao and Old Lahaina Light Rum to mixing glass. 

  3. Shake with 1 cup cubed ice about 30 seconds and pour into highball glass. 

  4. Float dark rum. Top with honey-liliko‘i foam and garnish with pineapple half moon.

Instructions

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