Post #724106 by Davey1107 on Mon, Jul 28, 2014 7:40 PM

Having a supply of Mac nut liqueur, I've read this post several times, and decided it was time to contribute. I wanted a drink that would feature the subtle nuttiness do macadamia nuts, without the cloying sweetness of many Mac nut drinks. I decided to play off the Classic Mai Tai recipe, and then we went one step further by taking our homemade orgeat recipe and making a batch with Mac nuts. You probably have to be a crazy person to make your own macadamia nut syrup, but what's tiki without a little crazy?

My Mac Mai Tai

1 oz gold rum (think Hawaiian rums)
1 oz macadamia nut liqueur
1/2 oz dark rum
1/2 oz lime juice
1/2 oz orange curaçao
1/2 oz macadamia nut liqueur (recipe follows) or simple syrup
Sprig of mint

Shake in a cocktail shaker with ice, then serve on ice with mint.

Macadamia nut syrup

This recipe takes authentic homemade orgeat (almond) syrup and kicks it up with macadamia nuts.

1 cup whole macadamia nuts
1 1/2 cup water
1 cup granulated sugar
1/2 oz rum
1/2 tsp orange extract

Bring sugar and water to boil, stirring until sugar dissolved. Meanwhile, pulverize the Mac nuts in food processor, but don't grind too finely or they will become Mac nut butter. Once mixture is boiling, stir in pulverized nuts and simmer on medium heat until the mixture returns to a boil. Turn off heat and cover. Let stand for at least three hours, up to twelve hours. Pour through a fine mesh sieve, tamping solids. Don't you dare waste those solids!! Make a Mac nut cake, or cheesecake, or eat on twinkles, but don't throw away candied Mac nuts! Add rum and orange extract to syrup and store in refrigerator for up to one month.

[ Edited by: Davey1107 2014-07-28 19:41 ]