Spring has officially sprung here in Louisiana and everything is blooming. Whenever that starts to happen I always start thinking about tropical cocktails and tropical destinations. This year is a little different. There’s not really a tropical destination in the foreseeable future, but I can think of all sorts of tropical cocktails. (As soon as possible, I will start thinking of some sort of tropical destination though, probably Florida. We might be a little leary of traveling too far, who knows though.) I guess for right now, this Pineapple Hibiscus Mai Tai will definitely have to suffice for my tropical dreams. Maybe I can channel Hawaii from last year.
AuthorloulousucrePour the hibiscus syrup in the bottom of a tall glass. Add ice to fill the glass.
In a cocktail shaker filled with ice, combine the pineapple juice, white rum, lime juice, orgeat, and orange curaçao. Shake vigorously to combine. Pour over the hibiscus syrup. Top with the dark rum and garnish with maraschino cherries.
Combine the sugar and water in a small saucepan over medium heat. Bring to a boil and allow to boil for 3-4 minutes until the syrup starts to thicken. Remove from heat and add the hibiscus flowers. Allow the syrup to completely cool. Strain and store in a sealed jar in the refrigerator for up to 2 weeks.
Ingredients
Directions
Pour the hibiscus syrup in the bottom of a tall glass. Add ice to fill the glass.
In a cocktail shaker filled with ice, combine the pineapple juice, white rum, lime juice, orgeat, and orange curaçao. Shake vigorously to combine. Pour over the hibiscus syrup. Top with the dark rum and garnish with maraschino cherries.
Combine the sugar and water in a small saucepan over medium heat. Bring to a boil and allow to boil for 3-4 minutes until the syrup starts to thicken. Remove from heat and add the hibiscus flowers. Allow the syrup to completely cool. Strain and store in a sealed jar in the refrigerator for up to 2 weeks.
Enjoy!
Leave a Reply