Guest Post: Kendra Thornton's A Tropical Treat for Cold Winter Months

A Tropical Treat for Cold Winter Months

I remember the days when I was soaking up the sun at the Halekulani Hotel on the
Island of Oahu. Hawaii truly is an incredible paradise, and the staff treated me like
a queen. However, the sun and hospitality is not all I soaked up. I indulged in a Mai
Tai that was to die for. It was so delicious that I decided I had to recreate it for my
friends back in Chicago. I did not leave my vacation until I had a firm grasp on how
to recreate this delectable treat.

Halekulani Mai Tai Recipe

INGREDIENTS:

1/3-Ounce Orgeat Syrup

1/3 Ounce Orange Curaçao

1/3-Ounce Rock Candy Syrup

3/4-Ounce Bacardi Gold Rum

1/2-Ounce Bacardi 151 Rum

1 1/4 Ounce Fresh Lime Juice

3/4 Ounce Bacardi Select (float)

METHOD:

- Build over crushed ice and float with 3/ 4 ounce of Bacardi Select Rum.

- Garnish with lime wheel, sugar cane stick, mint leaf, and Vanda orchid.

The Halekulani Hotel is located where the ocean meets the land on Waikiki
Beach. The beach is made of fine white sand, and is on the south shore of
Honolulu. It used to be a playground for Hawaiian royalty. Once you set foot
on it, you can see why. In the winter months, humpback whales breach off the
shore. Guests gather on the beach to watch the sun dip into the blue water of the
ocean each night.

The Halekulani, which is consistently ranked among the top hotels in Honolulu, gave
my husband and I gave us something to remember and be able to replicate from
our own home. If you can’t make it to Hawaii, sipping on this Mai Tai is the next best
thing. Get some friends together and be the hit of the party while serving this tasty
cocktail! Enjoy!