Source: Recipe and photo courtesy of National Honey Board
The Mai Tai is a fruity, rum-based cocktail, said to have originated at the Polynesian-theme Trader Vic’s restaurant in the 1940s. Today, this and other tiki drinks are seeing a revival, as millennials embrace the trend and tiki bars open in urban areas.
1 oz. honey syrup (recipe below)
1 oz. silver rum
1/2 oz. dark aged rum
1 oz. lime juice
2 to 3 dashes bitters
1 orange slice, for garnish
Yield: 1 1/2 cups
8 oz. wildflower or buckwheat honey
4 oz. hot water
- Prepare honey syrup; bottle and refrigerate.
- In cocktail shaker, combine 1 ounce honey syrup, rums, lime juice and bitters. Add ice and shake well.
- Strain into cocktail glass and garnish with orange twist.
- In small bowl, combine honey and hot water; stir well to dissolve. Bottle and refrigerate for several hours.