Cocktail & Other Recipes By Spirit Rum Cocktails

Nu Mai Tai

At tropical-themed bar Esotico in the heart of Miami’s arts and entertainment district, this Mai Tai riff is co-owner and beverage director Daniele Dalla Pola’s tribute and gratitude to Don the Beachcomber and Trader Vic’s. It’s poured served in a Kahiko Mai Tai glass he designed. “There's ‘lilikoi’ (‘passion’ in Hawaiian) in my Nu Mai Tai, as in passion, and passion fruit,” he says. “That's what made it new, [or] as I like to say, ‘What's old is Nu.’”

This recipe originally appeared as part of “6 Riffs on the Mai Tai to Drink in Bars Now.”



  1. Add all ingredients into a shaker with ice and shake until chilled.

  2. Pour unstrained into a Tiki glass or mug over crushed ice.

  3. Garnish with a mint sprig.

  4. *Dan’s Mix #9: Mix 13 oz real ginger syrup, 1 lb marzipan, 1/2 cup simple syrup and 1 3/4 oz Alamea pimento liqueur in a blender. Store in refrigerator for up to a few weeks.