We cooked a ham with pineapple glaze for Christmas, so went for pineapple-adjacent flavors for sides… and cocktails of course!
This is a Mai Tai with a passion fruit foam. A friend had something like this in Maui, and I’ve been thinking of it ever since! Why not Christmas? I found this recipe published by a restaurant on Maui called Monkeypod.
- 1 oz Old Lahaina light rum
- 1 oz orgeat or almond syrup
- 1 oz Marie Brizard orange Curaçao
- ¾ oz lime juice
- 1 oz Old Lahaina dark rum
- 1 splash honey-liliko'i (passion fruit) foam
- ½ pineapple slice
Shake the lime juice, orgeat, curaçao, and light rum with ice, then strain into an ice-filled rocks glass. Float the dark rum. Top with the honey-liliko'i foam, and garnish with the pineapple.
For the foam:
- ½ oz honey
- 1 oz passion fruit purée
- 1 oz simple syrup
- 1 oz egg white
- 1 ½ oz water
Mix ingredients well and put in a nitrous-oxide infuser to half capacity. Use 4 charges for a liter-sized infuser. If you do not have access to an infuser, you can blend the ingredients on high speed until foamy.
That sounds super tasty and fancy. Nice for a special Christmas cocktail!