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Recipe: Modern Mai Thai

Friday 9th September 2016
If you're a cocktail drinker, there's a good chance you're going to love this Hawaiian-inspired variation of the classic Mai Thai. Hibiscus and thyme serve to create an aromatic experience like no other. Hello weekend.
Posted under: senses Tagged: #beverages #recipies

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1 tablespoon loose hibiscus tea or 4 tea bags

1/2 cup hot water

5 – 10 sprigs fresh thyme

1 tablespoon honey, or maple syrup

1 1/2 cups unsweetened pineapple juice (fresh is best)

juice from 1 lemon

6 ounces of your favorite rum (light, dark or amber)



1 Steep your hibiscus and thyme sprigs in the hot water for about 5 minutes, then discard the tea and thyme. Allow the tea to cool to room temperature and add in the honey. Stir to dissolve and refrigerate until cooled all the way.

2 Fresh pineapple juice is best, if you have a juicer, juice one small pineapple. This will yield roughly 1 1/2 cups of juice. If you don’t have a juicer, store bought, unsweetened pineapple juice works fine! In a large pitcher combine the lemon juice with the pineapple juice, give it a quick stir and set it to the side.

3 Fill four rocks glasses with ice, all the way to the top. Pour in 1 ounce hibiscus thyme tea, 1 1/2 ounces of dark rum and top the rest with pineapple juice. Stir gently and garnish with a pineapple slice, cherry and sprig of thyme.

Friday 9th September 2016