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.”

Ingredients

Steps

  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.