On the Table: Modern Mai Tai

Ingredients:
1 tablespoon hibiscus tea or 4 tea bags
1/2 cup hot water
4 – 5 sprigs of thyme
1 tablespoon honey, or other sweetener
1.5 cups pineapple juice (fresh is best!)
Juice from 1 lemon
6 ounces of dark rum
Ice

Directions
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, add in the honey, stir to dissolve.

Fresh pineapple juice is best, if you have a juicer, juice one small pineapple {roughly yielding 1 1/2 cups of juice} and stir in the juice from one lemon. If you don’t have a juicer, store bought, no sugar added pineapple juice will work. Stir the juice from the lemon into the pineapple juice and set aside.

Fill four glasses with ice. 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, a sprig of thyme, and you’re all set. Cheers!

To read the original recipe, please click HERE.