The Story Behind The Five-Spiced Mai Tai
The classic Mai Tai always makes me feel like I’m on a beach somewhere. This variation has a tropical twist, made with a five-spice-infused syrup that combines Szechuan pepper, star anise, cinnamon, cloves, and a little fennel seed.
I also use some orange juice in this concoction to add sweetness. I balance it with aromatic bitters on top, in place of dark rum.
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The Amaro di Cocco Recipe:
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The Whey Daiquiri, a Take on the Daiquiri:
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The Butter Baby:
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The Spiced Piña Colada Recipe:
The classic tiki cocktail gets a warm, brown-sugar-spiked makeover with this rum drink. Learn how to make the Spiced Piña Colada recipe here!
Ube-A Salonga:
A Filipino-inspired Coquito riff for the holidays, the Ube-A Salonga is a dairy-free blend of rum, ube, coconut, and spices.
