The "Hazier Hawaiian" came out of my desire to use my homemade macadamia orgeat. This fusion of tropical flavors with the egg white and cream foam offers refreshing flavors with a fantastic texture.


For the drink:

-2 1/2 oz white or lightly aged rum (Diplomatico Planas)

-1 1/2 oz pineapple juice

-1 1/2 oz mango juice

-3/4 oz fresh lemon juice

-3/4 oz fresh lime juice

-1/2 oz passion fruit juice

-1 oz macadamia orgeat

-2 egg whites

-2 oz heavy cream

-Seltzer to top off


Peychaud's bitters

Cocktail umbrella


Extra large coupe

Carve out the Hawaiian islands with an exacto knife in a piece of card stock or clear piece of plastic. Add all of the ingredients except the heavy cream to a cocktail shaker without ice and shake for 45 seconds. Add the heavy cream and ice to the shaker. Shake for 15 seconds. Pour through a Hawthorne and fine mesh strainer. Allow to settle for about one and a half minutes. Add the cold seltzer to top off the drink. Lay the Hawaiian island stencil over the foam and mist with Peychaud's bitters.