Hamanasi’s Jungle Mai Tai was inspired by the Tiki ‘Mai Tai’ cocktail. It is a perfect mix of local Caribbean rum, freshly squeezed fruit juices and two tasty homemade syrups. This signature Hamanasi cocktail was mixed up for the first time by Vicky Moralez and features a delicate balance of tart citrus, sweet hibiscus syrup, and aromatic spices. Not only is this cocktail beautiful to look at, but it smells and tastes good, too!
The Jungle Mai Tai gets its distinctive aroma from the Belizean rum paired with the homemade falernum syrup which contains spices such as ginder, cloves, and allspice. This cocktail is a perfect drink to have on a hot summer day by the beachside pool as you kick back and experience the vacation of a lifetime.
Not visiting Hamanasi for a few more months, but want to try this cocktail now? Or perhaps you want a taste of your last visit with us? Try your hand at making Vicky’s signature Hamanasi Jungle Mai Tai. First you will need to prepare the syrups!
Hibiscus syrup
To make this Hibiscus syrup, you will need to gather 30 fresh petals. Hibiscus is not only a beautiful and edible flower, but it is packed with antioxidants and is believed to have several health benefits. Once you have your flowers you are ready to make a syrup!
Step 1: Add the following ingredients to a saucepan:
- 2 cups warm water
- 30 hibiscus petals*
- 2 cups sugar
- ⅕ oz lime juice
*You can buy hibiscus petals on Amazon if you do not have access to a flowering plant.
Step 2: Heat on medium and stir occasionally until there is a simmer and the syrup is a bright red color.
Step 3: Finally, turn the heat off and strain the syrup through a cheesecloth and let cool.
Falernum
Falernum is a commonly used liqueur in the Caribbean and gives those tropical drinks that distinctive flavor! Make your own Falernum by following the steps below:
Step 1: Add the following ingredients to a saucepan:
- 5 lime zest
- ½ inch ginger zest
- 1oz lime juice
- 1 cup toasted chopped almonds
- 20 cloves
- 10 allspices
- 1 cup white rum
- 2 cups sugar
- 2 cups of water
Step 2: Cook all ingredients on medium heat, stirring occasionally until it simmers.
Step 3: Strain the mixture through a cheesecloth and let cool.
Mix the Cocktail
Now that you made your hibiscus syrup and homemade falernum, it’s time to freshly squeeze your juices to make this delicious drink. Gather lime, orange and pineapple juice for this tropical treat. Now you are ready to make the Jungle Mai Tai!
Ingredients:
- Ice
- 1 oz Cello’s White Rum or Barcardi
- ¼ Hibiscus syrup
- ¼ falernum liqueur
- ¼ lime juice
- 1 oz orange juice
- 1 oz pineapple juice
- 1 oz 1 Barrel Rum
Step 1: Begin with a hurricane glass and add ice to the top of the glass,
Step 2: Pour 1 oz Cuello’s white rum, ¼ oz hibiscus syrup, and 1/4 oz falernum syrup over the ice.
Step 3: Add in the freshly squeezed fruit juices, fresh from the organic garden is the best. Prepare ¼ oz fresh lime juice, 1 oz orange juice and 1 oz pineapple juice and pour it over the ice. MIx the contents together.
Step 4: Add the rum float. Carefully, using an upside down spoon drizzle 1oz of 1 Barrel rum. This technique disperses the liquid over a wider surface area, allowing it to float rather than sink under its own weight.
Step 5: Garnish with an orange slice and enjoy!
Time to Drink!
The Jungle Mai Tai is a refreshing drink that has unique and rich flavors derived from the homemade syrups and fresh fruit juices. While there may be several steps needed to make this delicious drink, it is well worth it!
Too much prep work? Come visit us at Hamanasi and enjoy this Tropical drink prepared by the expert hands of Hamanasi’s bartenders.
