Recipe: Royal Hawaiian's

RB Rum Balls Tiki Socialite Da Big Island Joined: Oct 04, 2004 Posts: 910	RB Rum Balls Posted posted on Mon, Jul 6, 2009 4:23 PM The August '09 issue of "Hawaii" magazine has a feature called "Contemporary Tropicals," with drink recipes created by Joey Gottesman of the Royal Hawaiian Hotel's Mai Tai Bar. Unfortunately, the story and recipes aren't online. Here's the recipe for the "Royal Mai Tai," which as you'll see is definitely Island-style with fruit juices. So it's not a "classic" Mai Tai, but it's not bad, either. 1 oz silver rum 1/2 oz Amaretto Di Sarronno 1/2 oz Cointreau 1/2 tsp maraschino cherry & vanilla puree (*see recipe below) 1 oz orange juice 2 oz pineapple juice Place ingredients in a 14 oz. rocks glass, and roll contents back and forth between a Boston shaker tin and the glass. Empty into the rocks glass. Float 1/2 oz of dark rum, garnish with lime wedge and with a maraschino cherry skewered to a pineapple wedge. (* To make the maraschino puree, empty a 10 oz jar of stemless Maraschino cherries AND the juice into a blender, along with a tablespoon of vanilla puree (scooped from the interior of vanilla beans). (You can also substitute a teaspoon or less of natural vanilla extract for the vanilla puree.) Blend until smooth; store in refrigerator. :drink:

The August '09 issue of "Hawaii" magazine has a feature called "Contemporary Tropicals," with drink recipes created by Joey Gottesman of the Royal Hawaiian Hotel's Mai Tai Bar. Unfortunately, the story and recipes aren't online.

Here's the recipe for the "Royal Mai Tai," which as you'll see is definitely Island-style with fruit juices. So it's not a "classic" Mai Tai, but it's not bad, either.

1 oz silver rum
1/2 oz Amaretto Di Sarronno
1/2 oz Cointreau
1/2 tsp maraschino cherry & vanilla puree (***see recipe below)
1 oz orange juice
2 oz pineapple juice

Place ingredients in a 14 oz. rocks glass, and roll contents back and forth between a Boston shaker tin and the glass. Empty into the rocks glass.

Float 1/2 oz of dark rum, garnish with lime wedge and with a maraschino cherry skewered to a pineapple wedge.

(*** To make the maraschino puree, empty a 10 oz jar of stemless Maraschino cherries AND the juice into a blender, along with a tablespoon of vanilla puree (scooped from the interior of vanilla beans). (You can also substitute a teaspoon or less of natural vanilla extract for the vanilla puree.) Blend until smooth; store in refrigerator.

:drink:

Post #467140 by Rum Balls on Mon, Jul 6, 2009 4:23 PM