HAZIER HAWAIIAN

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.

SERVES 2


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


Garnish:

Peychaud's bitters

Cocktail umbrella


Glassware:

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.


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