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.”
- 2 oz Rum blend (equal-parts Martinique rhum agricole, Jamaican rum and spiced rum)
- 1 oz Fresh lime juice
- 1/2 oz Orange curaçao
- 1/2 oz Passion fruit purée
- 1 oz Dan's Mix #9*
- Garnish: Mint sprig
Add all ingredients into a shaker with ice and shake until chilled.
Pour unstrained into a Tiki glass or mug over crushed ice.
Garnish with a mint sprig.
*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.